Roasted Ratatouille

Yield:	6 Servings
Categories:	Vegetables

1		Unpeeled eggplant, (1-pound) cut crosswise into 3/4-inch slices
2	ts	Olive oil, divided
		Vegetable cooking spray
3	md	Zucchini, (1 pound) cut crosswise into 3/4-inch slices
1 1/2	c	Vertically sliced onion
2		Cloves garlic, crushed
1 1/2	c	Cut red bell pepper, (1-inch-square)
1 1/2	c	Cut green bell pepper, (1-inch-square)
2	c	Seeded chopped unpeeled tomato
2	tb	Chopped fresh parsley
1/2	ts	Dried whole thyme
1/4	ts	Salt
1/8	ts	Pepper