Harvest Ratatouille
Ingredients
- 1 tablespoon olive oil
- 3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups)
- 1 1/4 teaspoons coarse salt
- 2 medium onions, halved and thinly sliced
- 1 medium red bell pepper, cut into thin strips
- 3 medium garlic cloves, minced
- 2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb)
- 2 cups canned crushed tomatoes
- 1/2 teaspoon pepper, freshly ground
- 1/4 cup fresh basil, shredded
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