Roast Eggplants, Chiles, and Thyme
A sort of lazy guy’s ratatouille this, but better, I think, for its freshness and clean taste. I keep the chiles large here, which is partly why I have suggested using the milder varieties but, as always, it’s up to you. This works hot as an accompaniment to so many main dishes—roast lamb comes to mind—but as a warm salad too, and indeed, piled on hot toasted ciabatta as a weekday supper.
Recipe information
Yield
enough for 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F (200°C). Wipe the eggplants and cut them into thick slices or segments (salting them if you wish). Put them into a roasting pan or baking dish with the tomatoes, halved if on the large size.
Step 2
Peel and crush the garlic and add it to the eggplants. Cut the peppers in half, scrape out and discard the seeds and central core, then cut the flesh into thick pieces. Cut the chiles in half, remove the seeds, and slice the flesh thickly (cut it too thinly and it will burn). Add to the eggplants with the sprigs of thyme, olive oil, and a generous seasoning of salt and black pepper, then toss gently until everything is glistening with oil.
Step 3
Bake for forty to fifty minutes, turning once or twice, until everything is sweet and tender. A little black here and there will only add to the deliciousness. Serve piled up on the toasted ciabatta, drizzling over any remaining sweet, garlicky roasting juices.
