Harvest Ratatouille - cooking recipe

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

Preparation

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.