Hugh Acheson's Southern Ratatouille - Andrew Zimmern

Ingredients

• 1 globe eggplant
• 1/2 teaspoon ascorbic acid or freshly squeezed lemon juice
• 1/2 cup olive oil
• 1 large yellow summer squash, cut into 1⁄4-inch-thick rounds
• 1 large zucchini, cut into 1⁄4-inch-thick rounds
• 1 red bell pepper, diced1 yellow bell pepper, diced
• 6 garlic cloves, minced
• 2 large tomatoes
• 1 cup chopped pickled green tomatoes or dill pickles
• 1 cup torn fresh basil leaves
• Fine sea salt
• Freshly ground black pepper