1 globe eggplant (1 pound), peeled and cut into 3/4 inch cubes
2 medium zucchini or summer squash (1 pound), cut into 1/2-inch cubes
1 red onion, halved and sliced 1/4 inch thick
1 (28 ounce) can diced tomatoes, drained with 1/3 cup juice reserved
1/4 cup extra virgin olive oil
5 garlic cloves, sliced thin
1 t minced fresh thyme or 1/4 t dried
1 t salt
1/8 t pepper
1 1/2 teaspoon red wine vinegar
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine the eggplant, zucchini, onion, tomatoes with reserved juice, oil, garlic, thyme, salt, and pepper in a large bowl and mix well. Spread teh mixture into a 9 x 13 inch baking dish. Roast until the vegetables have softened and are browned in spots, about 1 hour, stirring thoroughly halfway through the cooking time. Sprinkle with the vinegar before serving.
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