Italian mish-mash

I used to know what this mish mash was called. In fact, I am suspicious that many cultures make their own version of this mushy yet delicious mash.

I have been making it for a few months, prefer it consumer slightly warm or at room temp, drizzled with my best olive oil and freshly shaved Parmesan cheese. It makes a great vegetable side, compliments bread, can replace mashed potatoes if you are aiming for low-cal and is super nutritious. But what to call it?

Italian mish-mash
1-2 red onions
1 head of garlic
1 eggplant
2-3 tomatoes
olive oil
salt
Italian herbs
tomato paste, TT
Serve topped with: Parmesan cheese, olive oil

Quickly cut the onions, tomatoes and eggplant into chunks. Think large dice, rough chop (I cut the tomatoes and onions into rough 8ths). Toss into casserole dish, toss in a few cloves of garlic—still in skins—lube all with oil, sprinkle with coarse salt and herbs. Roast anywhere from 1 hour to 1 1/2 ore even 2 hours (feel free to give it an occasional toss), and temp from 250-325. Depends on your timing. Remove garlic skins, roughly smoosh ingredients together. Add tomato paste as needed/preferred (I usually put in 1-2 T), stir to blend.

Do you make some version of a mish-mash?

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