Ratatouille

3 grafitti eggplant or one large

purple eggplant, chopped into 1 inch dice

4 tsp kosher salt, divided

2/3 cup extra-virgin olive oil, divided

2 large onions, finely diced

10 garlic cloves, finely diced

1 tsp black pepper

1 tbsp garlic powder

2 tbsp sweet paprika

1 tbsp dried thyme or oregano

4 Roma tomatoes, chopped

128oz canned chopped tomatoes

1 red bell pepper, diced

1 cup canned chopped tomatoes

2 large zucchini, 1 inch dice

2 Mexican squash, 1 inch dice

1 large yellow, summer squash, 1 inch dice

Preheat oven to 425°F.

Place eggplant in a strainer and toss with 2 teaspoons of salt. Set aside to drain for 1 hour.

Pat the eggplant dry, then place in a single layer on a parchment lined baking tray and drizzle with 1/3 cup olive oil. Roast in the oven for 10-15 minutes or until golden brown. In a large pot, warm olive oil over medium heat, then add the onions and sauté for 2-3 minutes. Add the garlic, salt, pepper, garlic powder, paprika and thyme. Sauté for another two minutes, stirring well to combine.

Add the tomatoes, canned tomatoes and red pepper to the pot and stir well. Simmer for 10 minutes. Add the zucchini, squash and eggplant and stir well, then bring to a slow boil.

Lower heat, cover the pot and allow to simmer for an hour.