Ratatouille

Step 1

In a colander fitted over a large bowl, toss eggplant with 1 teaspoon salt. Set aside and let sit for at least 30 minutes, then squeeze off excess moisture and pat dry with paper towels.

Step 2

Meanwhile, in a large pot over medium heat, heat 1 tablespoon oil. Add onion and 2 cloves’ worth of garlic, and season with ¼ teaspoon each salt and pepper. Cook until onions turn translucent, 5 to 6 minutes. Add bell pepper and cook, stirring occasionally, until softened, 6 minutes. Transfer bell peppers and onions to a large bowl.

Step 3

Add 1 tablespoon more oil to pot and 2 cloves more garlic, zucchini, and rosemary. Season with ¼ teaspoon salt and pepper each and cook, stirring often, until zucchinis soften and turn golden, 8 minutes. Transfer zucchini to onion bowl.

Step 4

Add 1 tablespoon more oil to pot and 2 cloves more garlic, prepared eggplant, and thyme. Cook, stirring often, until eggplants turn golden and translucent, 8 minutes. Transfer eggplant to the onion bowl.

Step 5

Add final 1 tablespoon oil to pot and all remaining garlic, diced tomatoes, sugar, and ¼ teaspoon each salt and pepper. Cooking, stirring often, until tomatoes begin to break down and caramelize, 6 to 8 minutes.

Step 6

Add crushed tomatoes, sliced basil, and all reserved cooked vegetables back into the pot and bring to a simmer. Reduce heat to medium-low and continue stirring until vegetable textures begin to melt together, 8 to 10 minutes.

Step 7

Serve with bread, topping more with basil before serving if desired.