Summer Bounty Ratatouille

• 1 large eggplant, peeled and cut into 1-inch cubes
• 1-1/2 teaspoons kosher salt, divided
• 3 tablespoons olive oil
• 2 medium sweet red peppers, cut into 1/2-inch strips
• 2 medium onions, peeled and chopped
• 4 garlic cloves, minced
• 1/4 cup tomato paste
• 1 tablespoon herbes de Provence
• 1/2 teaspoon pepper
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1-1/2 cups water
• 4 medium zucchini, quartered lengthwise and sliced 1/2-inch thick
• 1/4 cup chopped fresh basil
• 2 tablespoons minced fresh rosemary
• 2 tablespoons minced fresh parsley
• 2 French bread baguettes (10-1/2 ounces each), cubed and toasted

1. Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well.
2. In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally.
3. Stir in fresh herbs. Serve over baguette cubes.

eggplant, kosher salt, olive oil, sweet red peppers, onions, garlic, tomato paste, herbes, pepper, tomatoes, water, zucchini, fresh basil, fresh rosemary, parsley, bread

Taken from www.tasteofhome.com/recipes/summer-bounty-ratatouille/ (may not work)