Homemade Ratatouille

Step 1 In a colander set over a large bowl, toss eggplant with 1 teaspoon salt. Let sit at least 30 minutes, then squeeze off excess moisture and pat dry with paper towels. Step 2 Meanwhile, in a large pot over medium heat, heat 1 tablespoon oil. Add onion and 2 chopped garlic cloves; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions turn translucent, 5 to 6 minutes. Add bell pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer onion mixture to a large bowl. Step 3 In same pot over medium heat, heat 1 tablespoon oil. Add zucchini, rosemary, and 2 chopped garlic cloves; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring often, until zucchini softens and turns golden, about 8 minutes. Transfer zucchini mixture to bowl with onion mixture. Step 4 In same pot over medium heat, heat 1 tablespoon oil. Add eggplant, thyme, and 2 chopped garlic cloves. Cook, stirring often, until eggplant turns golden and translucent, about 8 minutes. Transfer eggplant mixture to bowl with onion mixture. Step 5 In same pot over medium heat, heat remaining 1 tablespoon oil. Add chopped tomatoes, granulated sugar, all remaining garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until tomatoes begin to break down and caramelize, 6 to 8 minutes. Step 6 Add crushed tomatoes, sliced basil, and all reserved cooked vegetables to pot and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until vegetable textures begin to melt together, 8 to 10 minutes. Step 7 Top with more basil. Serve with bread alongside.

Absolutely delicious. My husband and I put it on toasted white bread. Then sprinkled Parmesan cheese on it. This is so delicious. Very original flavor. It reminds us of pizza. This dish did take over an hour to prepare as everything needed to be cooked separately in the same pot.