Proportions: equal amount of chopped onion/peppers, sliced zucchini, and very roughly chopped mushrooms; I use a bit less than equal of peeled eggplant.  
Oven at 375-400

On 1 roasting pan toss in:

  • 2-3 T. oil  
  • 1 large eggplant peeled and cubed about ¾”
  • 1 large or 2 med., each green, yellow and red or orange peppers  cut In 1” dice                     
  • 5 smallish zucchini in 1/4” slice

Cook at 400, uncovered, 40-60 min., toss occasionally, until slightly browned and tender when poked with a fork
On another sheet, or after the first is all done:
Toss  in:
  • 2-3 T. oil
  • 2 large onions sliced ¼” thick
  • 1 lb. mushrooms in large cut
  • 4-5 cloves garlic chopped

Stir occasionally and cook until fork tender, about 30-40 min.
Combine in a bowl with 1 or 2 large cans of organic chopped tomatoes, depending on how tomato-y you like it.  I drain them a bit
  • 1 T lemon juice
  • 1 t. poultry seasoning
  • 1 T. basil
  • Couple splashes Tabasco
  • Salt and pepper

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