Ratatouille

1.  1 medium eggplant – cut into 1-inch cubes
2.  1 tsp salt – plus more for seasoning
3.  1/4 cup olive oil, divided
4.  1 red onion – cut into 1/2-inch pcs
5.  2 red or yellow bell peppers – or a combination, cut into 1/2-inch pcs
6.  2 med zucchini – cut 1-inch pcs
7.  2 med yellow squash – cut 1-inch pcs
8.  3 large plum tomatoes – seed/chop
9.  4 cloves garlic – minced
10.  1/2 cup dry white wine
11.  1 can (15-ounce) crushed tomatoes
12.  1 bay leaf
13.  1 heaping tsp dried oregano
14.  1/2 tsp crushed red pepper flakes
15.  freshly ground black pepper – to taste
16. 1/4 cup thinly sliced fresh basil

Instructions:

1. During the time that you are preparing the other veggies, place the aubergine in a colander, sprinkle it with salt and allow it to drain in the sink or over that bowl.
2. Use a paper towel to give the eggplant a thorough drying.
3. In a Dutch oven, heat two tablespoons of olive oil to a temperature higher than medium-high. After reducing the heat to medium, add the aubergine and continue to cook it for three to four minutes, or until it begins to soften and has a light brown colour.
4. Move the mixture to a bowl.
5. If necessary, refresh the oil. The zucchini and yellow squash should be added and cooked for three to four minutes, or until they begin to soften and have a light brown colour. Place the aubergine in the bowl and transfer it there.
   Change the oil if it’s required. Adjust the heat as needed to prevent the onions from burning as you add the onion and continue to cook it for four to five minutes, or until it begins to get more tender.
6. After adding the red bell peppers, continue cooking for an additional three to four minutes, or until the peppers begin to soften. Cook for one to two minutes after adding the chopped tomatoes and garlic.
7. After adding the wine, bring the mixture to a boil and continue cooking for one to two minutes.
   Oregano, crushed red pepper flakes, crushed tomatoes, and bay leaf should be added to the mixture.
8. Put the zucchini, yellow squash and aubergine back into the saucepan, then lower the heat to medium-low and let the mixture simmer uncovered for twenty to twenty-five minutes, or until the veggies are soft.
9. Add salt and pepper to taste, and season with salt. Take out the bay leaf. Toss in the basi.