Easy Ratatouille

Instructions

1. Place eggplant in a colander, sprinkle with 1½ tsp salt, and toss. Let sit 20–60 minutes. Pat dry with a kitchen towel, squeezing out excess moisture.
2. Heat 3 Tbsp olive oil in a large high-sided skillet or Dutch oven over medium-high. Add half the eggplant and cook, stirring often, until softened and golden brown, 5–7 minutes. Transfer to a plate. Repeat with another 3 Tbsp olive oil and remaining eggplant.
3. Increase heat to high. Add zucchini, red onions, bell pepper, basil sprigs, garlic, cherry tomatoes, thyme, remaining 1½ tsp salt, pepper, and ¼ cup olive oil to the same skillet. Cook, stirring often, until vegetables are softened and volume has reduced significantly, 10–12 minutes.
4. Reduce heat to medium-high. Return eggplant to pan. Pour in the white wine (or stock sub) and ½ cup water. Cook, stirring occasionally, until absorbed and mixture is stewy, about 5 minutes.
5. Remove from heat. Fish out and discard basil sprigs. Stir in vinegar; taste and adjust seasoning.
6. Serve warm or at room temperature, topped with fresh basil leaves.