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1. Heat oven to 450 degree F. Lightly coat a 9x13-inch baking dish with vegetable cooking spray. In a large bowl, combine eggplant and zucchini; drizzle with 2 tablespoons oil and toss well to coat. Arrange vegetables in prepared baking dish. Combine tomatoes, garlic, onions, and remaining olive oil in a jelly-roll pan. Sprinkle eggplant mixture and tomato mixture with salt and pepper and roast until vegetables are tender, stirring once, 30 minutes.
2. Combine all ingredients in a large serving bowl. Makes 20 cups.