Ratatouille recipes

Ingredients

• 1 large globe or Rosa Bianca eggplant (about 14 ounces), peeled and cut into 1-inch pieces
• 1½ teaspoons kosher salt, divided, plus more to taste
• ½ cup olive oil, divided
• 1 large zucchini, sliced into ¼-inch-thick rounds
• 2 pints Sun Gold or cherry tomatoes, divided
• 4 thyme sprigs
• 3 summer savory sprigs (optional)
• 1 bay leaf
• 2 medium yellow onions, cut into ½-inch dice
• 1 red bell pepper—stemmed, seeded and coarsely chopped
• 2 garlic cloves, thinly sliced
• Pinch crushed red pepper flakes
• 1 cup loosely packed basil leaves, torn
• 1 tablespoon finely chopped flat-leaf parsley

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