Adapted slightly from Claudia Roden's Arabesque: A Taste of Morocco, Turkey & Lebanon, this makes a wonderful side dish for a holiday meal, or the centerpiece of a vegetarian dinner. Can be served at room temperature or cold. Serves 6.
2 medium eggplants
3 fleshy red or green bell peppers
3 fat zucchini
4 medium red onions
Extra virgin olive oil
Kosher salt
2 cups plain whole-milk yogurt
1 Tbsp dried mint
1-2 garlic cloves, crushed (optional)
For the tomato sauce:
3 garlic cloves, chopped
1-2 Tbsp extra virgin olive oil
1-1/2 lbs tomatoes, peeled and chopped (I used a 26-oz box of Pomi chopped tomatoes)
1 Tbsp sugar
Kosher salt
Good pinch of urfa pepper or red pepper flakes
2 Tbsp white or red wine vinegar
Preheat oven to 500°F.
Cut the eggplants in half lengthwise and then into 1/2-inch-thick slices. Cut the papper in half through the stem end, remove the seeds, and cut them in half again, lengthwise. Cut the zucchini into 1/2-inch slices crosswise. Cut the onions into quarters.
Each type of vegetable should be placed on separate pieces of foil on baking trays since they take different times to cook. Sprinkle the vegetable pieces generously with olive oil and with a little salt, and turn them around with your hand so that they are lightly oiled all over.
Roast vegetables in the oven for 25 minutes, or until the vegetables are tender and lightly browned, taking each type of vegetable out as they are done. Arrange on a platter.
Serve the roasted vegetables hot or cold, passed around with a bowl of yogurt into which you have beaten a little salt, dried mint, and, if you like, crushed garlic, and a bowl of the following tomato sauce.
In a small saucepan, heat the chopped garlic in the oil for a few seconds only, stirring, until the aroma rises. Add the tomatoes, sugar, salt and urfa pepper, and cook, stirring occasionally, for 20 minutes. Add the vinegar and continue to cook for 5 minutes, or until the sauce is reduced and thick.