Ratatouille

🥘 Ingredients

• large globe eggplant 1
• large zucchini 1
• kosher salt 2 tsp
• olive oil 0.12 cup
• olive oil 0.12 cup
• olive oil ¼ cup
• large onion 1
• red bell pepper 1
• garlic cloves 2
• dried thyme
• dried basil
• cherry tomatoes 1 pint
• cherry tomatoes 1 pint
• kosher salt
• freshly ground black pepper
• fresh basil

1. 1

   Preheat oven to 400°F.
2. 2

   Toss large globe eggplant and large zucchini with kosher salt in a colander. Let sit 30 minutes , then pat dry with paper towels.
3. 3

   Heat olive oil in a large cast iron or Dutch oven over medium-high. Add half the eggplant and zucchini and cook, stirring constantly, until vegetables begin to color, about 5 minutes . Transfer to a bowl. Repeat with olive oil and remaining eggplant and zucchini.
4. 4

   Heat remaining olive oil in the same pot. Cook large onion , red bell pepper , garlic cloves , dried thyme (several hearty shakes), and dried basil (several hearty shakes), stirring occasionally, until onion is softened and beginning to brown, 10 minutes .
5. 5

   Add half of cherry tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes . Stir in the reserved eggplant and zucchini, then top with remaining cherry tomatoes — do not stir. Season with kosher salt and freshly ground black pepper .
6. 6

   Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 20 minutes .
7. 7

   Transfer to a serving platter and top with fresh basil .