# 🍽️ Ratatouille --- Categories: [[💡 Plant-Based Diet|Plant-Based]] Servings: 4 ### Ingredients - 1 large [[Eggplant]], peeled, coarsely chopped - 1 large [[Zucchini]], sliced into 1/4" rounds - 2 TSP [[Kosher Salt]] - 1/2 CUP [[Extra Virgin Olive Oil]] (divided) <br> - 1/4 CUP [[Extra Virgin Olive Oil]] - 1 large [[Onion, Yellow|Yellow Onion]], halved, sliced 1/2" thick - 1 red [[Bell Peppers|Bell Pepper]], coarsely chopped - 2 [[Garlic]] cloves, thinly sliced - 5 sprigs [[Thyme]], tied together <br> - 2 pints cherry [[Tomatoes]], divided - [[Black Pepper]] <br> - 1 CUP torn [[Basil]] leaves - Dried or fresh chiles (like Fresno, Thai, or red pepper flakes) ### Instructions 1. Oven to 400°. Toss eggplant, zucchini, and salt in a colander. Let sit 30 minutes, pat dry with paper towels. 2. Heat half the oil in a large Dutch oven over medium-high. Cook half of eggplant and zucchini, stirring constantly, until vegetables begin to take on color. Transfer to a medium bowl. Repeat with other half. 3. Heat remaining oil and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened. 4. Cook half of tomatoes, stirring occasionally, until just beginning to soften. 5. Add zucchini and eggplant and stir. 6. Add remaining tomatoes, salt and pepper — **do not stir**. 7. Transfer to oven until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes. 8. Remove thyme. Top with basil.