Roast Vegetable "Ratatouille"

It doesn’t get much easier than roasting vegetables and it’s a great way to warm up the house this time of year. This combination of cherry tomatoes, corn, and eggplant is a great one for both flavor and texture.  With the oven on 450 I cut my eggplant into quarter inch slices, cut my corn from the cobs, and stemmed my tomatoes before tossing them separately with a little bit of extra virgin olive oil and salt.  In separate dishes I roasted each for approximately 45 minutes to an hour until the eggplant was cooked through.  I quartered the eggplant slices then tossed them in a bowl with the cooked corn, tomatoes including juices, some fresh basil, a small pour of Balsamic Vinegar, and Kosher salt and white pepper to taste.  I think the tomatoes are critical but the possibilities of what you could combine them with are endless.