Ratatouille on Grilled Bread
Ingredients
- 8 ounces eggplant
- 1 1/2 teaspoons kosher salt, plus more to taste
- 4 1/2 tablespoons extra-virgin olive oil, plus more for serving
- 1 leek, sliced
- 6 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2 ounces fresh basil sprigs, tied with kitchen string, plus leaves for serving
- 8 ounces bell pepper
- 8 ounces summer squash
- 10 ounces cherry tomatoes, halved
- Freshly ground black pepper, to taste
- 1 loaf crusty bread, sliced
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