Ratatouille
"Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation...."
INGREDIENTS
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1 large globe eggplant, peeled, coarsely chopped
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1 large zucchini, sliced into ¼-inch-thick rounds
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2 tsp. kosher salt, plus more
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¾ cup olive oil, divided
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5 sprigs thyme
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1 large onion, halved, sliced ½ inch thick
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1 red bell pepper, ribs and seeds removed, coarsely chopped
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2 garlic cloves, thinly sliced
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2 pints cherry tomatoes, divided
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Freshly ground black pepper
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1 cup torn basil leaves
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