Tamarind-Infused Ratatouille

• 2 Japanese eggplants, cut into 1/2-inch dice
• 1/4 cup plus 1 tablespoon olive oil, divided
• 2 small Vidalia onions, diced
• 4 cloves of garlic, minced
• pinch of chili flakes
• 1/2 bunch basil
• 2 bell peppers, cut into 1/2-inch dice
• 2 zucchini or squash, cut into 1/2-inch dice
• 3 ripe tomatoes, diced
• 2 tablespoons tamarind chutney, diluted with 2 tablespoons water

1. Toss eggplant with a hefty sprinkle (about 1 teaspoon) of salt in a colander and let it sit for 30 minutes. Then pour it out into a large bowl lined with paper towels. press and squeeze most of the liquid out of the eggplant.
2. Add a generous glug (about 2 tablespoons) of olive oil to a large pan and saute eggplant until deeply golden, about 10 minutes. When done, remove and set aside.
3. Add 2 tablespoons oil, then saute onions on a medium heat until translucent, about 7 minutes. Add garlic, chili flakes, and half of the basil. Add a generous pinch of salt.
4. Add peppers and squash, cooking for 10 minutes until they start to brown. Add tomatoes, and another tablespoon of oil. Taste for salt and add pepper. Add more salt if necessary.
5. Cook this mixture for 10 minutes, then add back eggplant and diluted tamarind chutney. Toss and taste.
6. Add more salt/spice if your ratatouille needs more of a kick. Add more tamarind chutney if you want it to be more pungent. Add more basil if you feel like it. Cook for another 8-10 minutes.
7. Top with remaining basil leaves, and serve warm (preferably with a nice crusty bread, and a glass of wine).

japanese eggplants, olive oil, vidalia onions, garlic, chili flakes, basil, bell peppers, zucchini, tomatoes, tamarind chutney

Taken from food52.com/recipes/72066-tamarind-infused-ratatouille (may not work)