Enjoy the flavors of summer, even during cold weather. The vegetables that make the classic French stew so delicious — eggplant, zucchini, bell pepper, and tomatoes are roasted in a hot oven for similarly delectable results.
If using Japanese eggplants, stem them and slice ½ inch thick. If using regular eggplant, stem and cut into ½-inch-thick slices. Cut each slice into large dice.
Combine the eggplant in a mixing bowl with the onion, garlic, and bell pepper. Drizzle in the vinaigrette and stir together.
Transfer to a lightly oiled or parchment-lined roasting pan. Bake for 10 minutes, then stir in the zucchini.
Bake from 15 to 20 minutes longer, stirring occasionally, or until the vegetables are tender but still firm, and just beginning to brown.
Transfer back to the mixing bowl. Stir in the tomato and olives, then season with salt and pepper. Stir in the fresh herbs. Serve warm or at room temperature in any of the ways suggested as follows.