Harvest Ratatouille

• 1 tablespoon olive oil
• 3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups)
• 1 1/4 teaspoons coarse salt
• 2 medium onions, halved and thinly sliced
• 1 medium red bell pepper, cut into thin strips
• 3 medium garlic cloves, minced
• 2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb)
• 2 cups canned crushed tomatoes
• 1/2 teaspoon pepper, freshly ground
• 1/4 cup fresh basil, shredded

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

olive oil, eggplants, coarse salt, onions, red bell pepper, garlic, zucchini, tomatoes, pepper, fresh basil

Taken from www.food.com/recipe/harvest-ratatouille-357746 (may not work)