Ratatouille | America's Test Kitchen

Ingredients

• 2 large eggplants (about 2 - 2 1/2 pounds), cut into 1-inch cubes
• 2 large zucchini (about 1 1/2 pounds), scrubbed and cut into 1-inch cubes
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 medium cloves garlic, minced
• 2 medium tomatoes (ripe), about 1 pound, peeled and cut into 2-inch cubes
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil
• 1 tablespoon minced fresh thyme leaves