Fresh Basil Ratatouille - green zucchini

Method

• Cut the eggplant, green and golden zucchini, and onion into 1/4-inch dice, placing each in a separate bowl.
• (You can combine the two types of zucchini.)
• Cut the top and bottom off the red bell pepper, cut in half top to bottom, and remove the seeds.
• Lay each half skin side up on a cutting board and give it a good whack with the flat side of a cleaver or chefs knife to flatten it.
• Turn it over and, holding the knife almost parallel to the red pepper and work surface, carefully skim off the internal veins.
• Cut the pepper into 1/4-inch dice.
• Heat 1/4 cup of the olive oil in a large skillet or wok over medium-high heat.
• I like to use a nonstick pan for this-it allows the vegetables to brown nicely without excessive oil or sticking.
• When the olive oil is hot, add the eggplant and sprinkle it with 1 teaspoon salt.
• Wait a minute or two before stirring to allow the eggplant to begin to take on some color.
• Alternate stirring and leaving it to sit a minute or so until the eggplant softens and is lightly browned all over.
• Remove the eggplant to a large serving bowl and set aside.
• Add the remaining 2 tablespoons olive oil to the pan, then add the onions and garlic.
• When the onions are softened and light golden, add the red peppers.
• Saute another minute to soften them, and then add the zucchini and 1 teaspoon salt.
• Add more olive oil as needed to keep the vegetables from sticking.
• When they are finished cooking, the vegetables should be tender but not at all mushy.
• Return the eggplant to the pan and add the tomatoes with their juices.
• Stir and saute to heat everything through and combine it well.
• (To make ahead, cool then refrigerate in a tightly covered container for up to 1 day.
• Reheat in a skillet over medium heat, stirring frequently, or serve cool or at room temperature.)
• Stir in the torn basil and season with pepper and additional salt to taste before transferring to the serving bowl.