Ratatouille - Rothliving

Ingredients

• 2 Japanese eggplants, halved lengthwise, then cut into ½-inch pieces
• 3–4 teaspoons of salt, divided
• ¼ cup neutral oil, divided
• 2 medium zucchini, halved lengthwise, then cut into ½-inch pieces
• 1 medium yellow zucchini, halved lengthwise, then cut into ½-inch pieces
• 1 large yellow onion, cut into large pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 5–6 cloves of garlic, chopped
• ½ teaspoon crushed red chili flakes
• ¼ cup white wine, such as Sauvignon Blanc or Pinot Grigio
• 1 large (28 oz) can of crushed or diced tomatoes, undrained
• 2–3 stems of fresh thyme
• freshly ground pepper
• 10–12 fresh basil leaves