Ratatouille

Ingredients

2 pounds ripe red tomatoes (6 medium or 4 large)
1 medium eggplant (1 pound), diced into ½-inch cubes (or larger cubes)
1 small jar of sun dried tomatoes in oil
1 Large BUTTERNUT SQUASH
1 large red, orange, or yellow bell pepper – optional
1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
Maybe broccoli either boiled or roasted
5 tablespoons + 1 teaspoon extra-virgin olive oil
¾ teaspoon fine sea salt, divided, more to taste
1 to 2 medium yellow onion, chopped
4 cloves garlic, pressed or minced
A bunch of dried oregano

Freshly ground black pepper, to taste

ALSO add 1/2 to 1 can of garbanzo beans

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
Roast vegetables

To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.

Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.

Add everything else

Serve in bowls, perhaps with a little Ricotta cheese