Roasted Eggplant Ratatouille

Ingredients

• 1 Eggplant ; Peeled and cubed
• 2 Zucchini ; Cubed
• 1 Red onion ; Sliced
• 28 ounces Diced tomatoes
• 1/4 cup Extra virgin olive oil
• 5 cloves Garlic cloves
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1 1/2 tablespoon Red wine vinegar

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