Ratatouille

First, sprinkle the eggplant with salt, about 1 teaspoon, and let it sit in a colander or bowl while you prepare the other vegetables.

When you have all the vegetables ready to go, heat a large pot over medium-high heat on the stove. Add 2 tablespoons of olive to the hot pan and stir in the eggplant. Cook, stirring occasionally, until the eggplant is softened and browned, about 8 to 10 minutes. If you have to add a little more olive oil, you can. Remove the eggplant from the pot and set aside.

Add the additional 2 tablespoons of olive oil. Stir in the onion and peppers and cook until softened, about 5 minutes. Add the garlic and cook for a minute or two, stirring, making sure the garlic doesn’t brown. Add zucchini and cook for 2 minutes. Stir in the tomatoes, dried thyme, and crushed red pepper flakes.

Turn the heat to low and let the vegetables cook for about 10 minutes, stirring occasionally. Add the eggplant and cook for 5 to 10 more minutes or until vegetables are soft. Stir in the basil and season with salt and pepper, to taste.

Drizzle with additional olive oil and garnish with extra basil and Parmesan cheese, if desired. Serve with crusty bread, pasta, polenta, eggs, or enjoy plain.