Ratatouille Serves 6

Place eggplant in large colander set over large bowl; sprinkle w 2 tsp salt and toss. Let stand at least 1 hr and up to 3. Rinse under running water to remove salt. Spread in even layer on triple thick paper towels; cover w another triple thickness. Press firmly w hands until eggplant is dry and feels firm and compressed. Adjust one oven rack to upper-middle position and second rack to lower-middle position; heat to 500. Line 2 rimmed baking sheets w foil. Toss eggplant, zucchini and 2 T oil together in large bowl, then divide evenly between baking sheets in single layer. Sprinkle w salt and roast, stirring every 10 min, until well browned and tender, 30-40 min, rotating pans halfway through. Set aside. Heat remaining 2 T oil in heavy bottomed Dutch oven over med until shimmering. Add onion; reduce heat to med-lo and cook, stirring frequently, until softened and golden brown, 15-20 min. Stir in garlic and cook until fragrant, about 30 sec. Add tomatoes and cook until they release their juices and begin to break down, about 5 min. Add roasted veggies, stirring gently but thoroughly and cook until just heated through, about 5 min. Stir in parsley, basil and thyme. Can be covered and refrigerated up to three days.

Basil 2 T chopped
Eggplant 2 lg, cut in 1″ cubes
Garlic 2 lg cloves, minced
Olive Oil 0.25 c
Onion 1 lg chopped
Thyme 1 T minced
Parsley 2 T chopped
Zucchini 2 large, in 1″ cubes
Pepper
Tomato 3 large, in 2″ cubes