Harvest Ratatouille

Directions

1. 1
   Place eggplant cubes in a colander in sink.
2. 2
   Sprinkle with 1 teaspoon salt and toss to mix.
3. 3
   Let stand 5 minutes, then rinse under cold running water.
4. 4
   Drain well.
5. 5
   Pat dry with paper towels.
6. 6
   In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
7. 7
   Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
8. 8
   Add onions, bell pepper, and garlic.
9. 9
   Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
10. 10
    Add zucchini and cook 5 minutes, stirring occasionally.
11. 11
    Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
12. 12
    Bring to a boil.
13. 13
    Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
14. 14
    Remove from heat and stir in basil.
15. 15
    Serve hot or at room temperature.