Ratatouille

Directions

1. 1
   Put the eggplant and zucchini in a colander and toss liberally with salt.
2. 2
   Let stand for about an hour, if time allows, then rinse quickly and squeeze dry.
3. 3
   Put a wide flameproof casserole or deep skillet with a lid over medium heat.
4. 4
   Add the olive oil and onions and cook, stirring occasionally, for about a minute; add the garlic, peppers, eggplant, and zucchini and cook, stirring to combine.
5. 5
   Adjust the heat so the mixture simmers and cover.
6. 6
   Cook, checking and stirring, for about 30 minutes, or until the vegetables are tender.
7. 7
   Add the tomatoes, stir, and re-cover.
8. 8
   Cook for another 30 minutes, stirring occasionally, until the tomatoes have broken down and the vegetables are very soft.
9. 9
   Taste and adjust the seasoning, stir in the basil, and serve hot or at room temperature.