Ratatouille, Oven-Roasted

1 large eggplant (1 pound), trimmed and cut into 1-inch pieces
1 teaspoon fine table salt
¼ cup fruity extra-virgin olive oil, plus 2 tablespoons for drizzling
2 large zucchini, trimmed, halved lengthwise, and cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
4 cloves garlic, finely chopped
2 red onions, peeled and cut into 1-inch wedges
3 large ripe tomatoes, cored and coarsely chopped into 1-inch pieces
1 teaspoon chopped fresh rosemary
1 teaspoon coriander seeds, coarsely ground
1 teaspoon coarse sea salt
½ cup torn fresh basil leaves

Put eggplant in a colander and sprinkle with fine table salt. Toss eggplant and let it sit at least 45 minutes, stirring from time to time, to expel bitter juices.
Preheat oven to 375 degrees. Pour olive oil into a large rectangular baking dish. Add zucchini, eggplant, red and yellow peppers, garlic and onion wedges to baking dish and toss in olive oil to coat well. Sprinkle vegetables with chopped rosemary, sea salt and coarsely ground coriander seeds, and toss again. Lightly drizzle with olive oil.
Bake for 30 minutes, then stir in tomatoes. Continue baking until vegetables are soft, about 30 minutes more.
Remove from oven and serve lukewarm with a garnish of torn basil.

(Alternatives: Roast veggies, including onion, at 350 for 45-65 min. Blanch tomatoes and skin. Cut up and put in colander over bowl. See with your fingers. Add tomatoes to juice and discard seeds. Put all in baking dish and add olive oil generously. Cook at least 1 hour, stirring every 15-20 min. Serve warm or at room temp)