Winter Ratatouille

1 eggplant | 1 red pepper | 1 sweet onion | 2 large or 3 small parsnips | 1 butternut squash | 6 Tbsp extra virgin olive oil | 1 Tbsp tomato paste | 1 large garlic clove | 1/2 jalapeno pepper de-seeded and thinly sliced | 1/2 tsp ras el hanout spice | 1 splash balsamic vinegar | Salt and pepper

1. Preheat oven to 375°F. | 2. Cut vegetables into 1.5-inch cubes and toss each type in 1 Tbsp olive oil on separate baking sheets. Season with salt and pepper. | 3. Roast vegetables: about 15 minutes for onions and peppers; 20-25 minutes for eggplant, parsnips, and squash. | 4. Simmer tomato paste on low with 1 Tbsp olive oil. | 5. Add minced garlic, jalapeno and 1 Tbsp water; simmer 10 minutes. | 6. Toss cooked vegetables with tomato mixture. | 7. Season with ras el hanout, salt and pepper. | 8. Add a splash of vinegar. | 9. Serve hot or at room temperature.