2 medium eggplants, chopped in a 2-inch dice
1 tsp. kosher salt
1 cup extra-virgin olive oil, divided
2 large onions, finely chopped,
10 cloves, garlic, minced,
2 red peppers, seeded and diced
One yellow pepper, seeded and diced into
a thin 1 inch strip
1 Tbsp sweet paprika
2 Tbsp. herb de Provence
1/2 tsp. freshly ground black pepper
6 Roma tomatoes, finely chopped
8 zucchini squash
1 28 ounce can crushed tomatoes
1 cup Italian parsley, finely chopped
1 small bunch fresh baby basil, stems
Preheat oven to 400°F.
Place eggplant in a colander and sprinkle with 1 teaspoon kosher salt. Allow to drain for one hour.
Arrange eggplant on a parchment lined baking tray and drizzle with 1/2 cup of olive oil.
Roast for 20 to 30 minutes until eggplant has softened and is slightly golden. Set aside.
Warm remaining olive oil in a large pot over medium heat. Add the onions and sauté for 5 to 7 minutes until the onion has softened.
Add the garlic, red pepper, yellow pepper, paprika, and black pepper and sauté for 5 minutes.
Add the tomatoes and continue to sauté for 3 minutes.
Add the zucchini and sauté for 3 minutes, then add the roasted eggplant.
Pour the crushed tomatoes into the pot, stir well and cook for 5 to 7 minutes until sauce begins to bubble slightly.
Add the parsley and basil. Cover the pot and reduce heat to low. Allow to simmer for 1 hour.
Ratatouille can be stored in an airtight container for up to 5 days.