Dad vs. Daughter: Meal #2 - Ratatouille and Roasted Chicken

It's been the kind of weather the past couple of days that makes me want for fall; cool at night and just sunny enough to enjoy in the daytime. The weather plus the bounty of fresh vegetables available in farmers markets made us all want some rustic comfort food. I haven't made ratatouille in some time, and forgot how much like a puzzle it can be. E. watched over husband's shoulder, touching rounds of zucchini I handed to her. I think there is definitely more of ratatouille in her future.

1 Chinese eggplant
1 green zucchini
2 large garden tomatoes, fully ripened
3 tbsp olive oil
salt

Cut all vegetables into equal rounds, salt, and layer in a ceramic baking dish. Drizzle with olive oil and cover with foil. Bake covered at 375F for 1 hour, then uncover and bake at 300F for 30 more minutes.

Serve warm with roasted chicken. No need to do anything special for the husband, he loved this the way it is!