Ratatouille Brisket - Kosher.com

Ingredients

• 4 to 5 pounds second cut brisket, rinsed and dried very well with paper towels
• 3 tablespoons Manischewitz Potato Starch
• 5 tablespoons extra virgin olive oil, divided
• 2 onions, halved and chopped into 1/4 -inch slices
• 1 large eggplant, about 1 pound, cut into 1/2-inch pieces
• 1/2 pound zucchini, cut into 1/2-inch pieces
• 3 cloves garlic, roughly chopped
• 1/4 cup Tuscanini Tomato Paste
• 1 cup Tuscanini Crushed Tomatoes
• 2 cups water, or more as needed
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 basil leaves, finely chopped
• 1/4 cup Italian flat parsley leaves, chopped
• 2 cloves garlic, crushed