Summer Bounty Ratatouille Recipe: How to Make It

Ingredients

• 1 large eggplant, peeled and cut into 1-inch cubes
• 1-1/2 teaspoons kosher salt, divided
• 3 tablespoons olive oil
• 2 medium sweet red peppers, cut into 1/2-inch strips
• 2 medium onions, peeled and chopped
• 4 garlic cloves, minced
• 1/4 cup tomato paste
• 1 tablespoon herbes de Provence
• 1/2 teaspoon pepper
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1-1/2 cups water
• 4 medium zucchini, quartered lengthwise and sliced 1/2-inch thick
• 1/4 cup chopped fresh basil
• 2 tablespoons minced fresh rosemary
• 2 tablespoons minced fresh parsley
• 2 French bread baguettes (10-1/2 ounces each), cubed and toasted