Instructions: Sprinkle eggplant with salt; place in a colander and let bitter juices drain 20 minutes. Rinse eggplant and pat dry.

Heat oven to 425 degrees. In a 10- by 15-inch baking dish, mix oil, garlic, salt, rosemary, thyme, and pepper. Add vegetables, toss to coat evenly with oil mixture.

Cover dish with foil and bake 15 minutes. Uncover and cook 30 minutes more, mixing occasionally, until vegetables are tender and browned.

This recipe yields 6 servings.

Description: "Ratatouille is a French vegetable casserole which became well known in the States in the 1970s. Great as a side dish, it also makes a super omelet filling and a topping for low carb pasta."

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