Nearly every country in the region has its own variation on healthy, roasted vegetables, from the famous French ratatouille to this bright Syrian version.
2 medium onions
5 cloves garlic
2 japanese eggplant (or other small eggplant)
2 large potatoes
1 large green bell pepper
4 sprigs fresh mint
Handful fresh parsley
2 green onions
1 jar organic crushed tomatoes
Freshly ground black pepper
1/2 cup organic extra virgin olive oil
STEP ONE: VEGGIE COMBO Preheat oven to 350Æ F. Peel carrots, potatoes, onions, and garlic. Cut onions and chop garlic in large pieces. Chop all remaining vegetables in roughly 1-inch pieces so that they cook evenly. Place everything in a large Dutch oven. Chop the herbs roughly and set aside for garnish.
STEP TWO: VERY SAUCEY Slice green onions roughly. Sauté onions in olive oil for a minute on medium low heat. Add the crushed tomatoes, season to taste with salt and pepper, and simmer uncovered for 5 minutes.
STEP THREE: BAKE OFF Pour sauce over the vegetables and mix well to coat them. Cover the pot and bake until vegetables are tender, but not overly soft, and sauce has thickened, about 35-40 minutes. Mix in herbs before serving.