Ratatouille with Linguine | Vegan Recipe Review

Ingredients

• 3 small eggplants, cut into 3/4-inch cubes (6 cups)
• 1 1/4 tsp course salt
• 1 tbsp coconut oil
• 2 medium onions, halved and thinly sliced
• 1 medium red bell pepper, cut into thin strips
• 3 medium garlic cloves, minced
• 2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks
• 1 box crushed tomatoes (or 28oz can)
• 1/2 tsp freshly ground pepper
• 1/4 cup shredded fresh basil