Roasted-Vegetable Stew

1 medium eggplant, cut into 1" thick slices
1 large red bell pepper, quartered and seeded
1 large green bell pepper, quartered and seeded
1 large sweet onion like Vidalia or Bermuda
2 medium zucchini, cut into 1" thick slices
2 Tbsp. olive oil or EVOO
3 cloves garlic, crushed
2 cans (28-oz.) diced tomatoes, undrained
3 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic salt

Preheat the oven to 450*F.

Lightly grease a 15X10X1" baking dish . Spread cut-up fresh vegetables evenly in the dish (dish will be full). In a small bowl, mix oil and garlic, drizzle evenly over vegetables.

Bake 20 to 25 minutes, turning vegetables occasionally, until tender and beginning to brown. Cool 5 minutes.

In a 3 qt. Dutch oven or casserole, mix tomatoes, chili powder, cumin and garlic salt. Coarsely chop all roasted vegetables, stir into tomato mixture.

Reduce oven temperature to 375*F. Bake 40 to 50 minutes or until mixture is hot and bubbly.

We have had this dish in a cold winters night with a nice homemade crusty Italian bread.