- 2 medium eggplants cut into 1/2-inch cubes
- 4 onions, chopped
- 1/2 cup olive oil
- 3 large yellow squash cut into 1/2-inch cubes
- 2 large red bell peppers cut into 1/2-inch cubes
- 8 plum tomatoes, peeled, seeded, and chopped
- 2 1/2 tablespoons garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- Salt to taste
- 1 pound whole wheat orzo, cooked
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh basil
- Preheat oven to 450°F.
- Stir together eggplant, onions, half of the oil and salt in a large roasting pan, and then roast mixture in middle of the oven, stirring occasionally, 12- 15 minutes. Stir in squash, bell peppers, 2 tablespoons oil, and more salt and roast mixture, stirring occasionally, until bell peppers are tender. This will take approximately 1/2 an hour.
- Then, simmer tomatoes, garlic, thyme, remaining oil, and salt in a saucepan, stirring occasionally, until thickened and bringing all the flavors to life, 12 to 15 minutes. Stir tomatoes into roasted vegetables and season ratatouille.
- Serve with whole wheat orzo and garnish with parsley and basil.