HARVEST RATATOUILLE

Steps:

• Place eggplant cubes in a colander in sink.
• Sprinkle with 1 teaspoon salt and toss to mix.
• Let stand 5 minutes, then rinse under cold running water.
• Drain well.
• Pat dry with paper towels.
• In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
• Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
• Add onions, bell pepper, and garlic.
• Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
• Add zucchini and cook 5 minutes, stirring occasionally.
• Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
• Bring to a boil.
• Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
• Remove from heat and stir in basil.
• Serve hot or at room temperature.