from In Season: Cooking with Vegetables and Fruits by Sarah Raven
1 medium zucchini
salt and pepper
olive oil
2 red onions
2 eggplants, cubed
1/3 cup apple juice
1/3 cup balsamic vinegar
2 TB. sunflower oil
Small bunch of herbs (savory, tarragon, parsley), chopped
Peel the squash, deseed it and cut it into chunks about 1/4 inch thick. Put in a colander and sprinkle well with salt, then leave to drain.
Lay the chunks out in a single layer on a baking pan in a low (300 degree) oven for about an hour. This will dry them out further. Then pour over a little olive oil and increase the heat to 425 degrees for another 15 minutes. This will brown the chunks around the edges.
Meanwhile, put the onions and eggplants on another baking pan. Pour over a little bit of olive oil and roast in a medium (350 degree) oven for 45 minutes.
In a pan, mix the apple juice with the balsamic vinegar and reduce it by three-quarters over low heat. Add the sunflower oil.
Mix the roasted vegetables together and dress them with this mixture. Scatter the herbs on top.