Ratatouille with Eggplant

• 2 pounds eggplant, cut into 1- inch cubes
• 2 1/2 pounds tomatoes, seeded, and cut into 1/4- inch cubes
• 1 1/2 pounds yellow onions, thinly sliced
• 1 1/2 pounds bell pepper, assorted colors, cut into 1- inch pieces
• 8 cloves garlic, thinly sliced
• 1 cup (approximately) extra virgin olive oil
• 1 1/2 tablespoons herbs de Provence, dried, if using fresh herbs triple the amount
• 1 pound zucchini, cut into 3/4- inch half moons (remove seeds from larger zucchinis)
• 1 pound yellow squash, seeded, cut into 3/4- inch pieces
• 1 teaspoon black pepper
• 2 teaspoons kosher salt

1. Toss eggplant in 1/2 teaspoon salt and place in a colander.
2. Let stand in the sink for 30 minutes.
3. Pour eggplant onto several paper towels and blot to remove excess moisture.
4. In a heavy-bottomed, 5-quart pot over medium heat, add onions and approximately 4 tablespoons of oil.
5. Season with about 1/2 teaspoon salt.
6. Cook for about 4 minutes until onions are soft, stirring occasionally.
7. Add peppers and cook for another 4-8 minutes, adding enough oil to keep mixture quite moist.
8. Add garlic, cook for another 5 minutes.
9. Add tomatoes, herbs de Provence* and about a 1/3 cup oil.
10. Cover partially to allow steam to escape.
11. Cook for 30 minutes until tomato starts to break down, stirring occasionally.
12. Put eggplant into simmering mixture along with enough remaining oil so vegetables are quite moist, but not swimming.
13. Cook for 30 minutes, stirring occasionally.
14. Place zucchini and yellow squash in mixture and cook until they are just soft, approximately 6 to 8 minutes.
15. Add pepper.
16. Check seasoning.
17. May be served hot, warm, or at room temperature.
18. Improves when refrigerated overnight and reheated.

eggplant, tomatoes, yellow onions, bell pepper, garlic, extra virgin olive oil, herbs, zucchini, yellow squash, black pepper, kosher salt

Taken from www.foodrepublic.com/recipes/ratatouille-recipe-with-eggplant/ (may not work)