Ratatouille by Paint The Kitchen Red

– 1 small eggplant (about 3 cups, cubed into 1/4-inch pieces)
– 2 tsp kosher salt
– 4 tablespoons extra virgin olive oil (divided)
– 1 medium onion (about 1 1/2 cups, diced)
– 2 zucchini (about 3 cups, cubed into 1/4-inch pieces)
– 6 cloves garlic (about 2 tbsp , minced)
– 2 bell peppers (about 3 cups, cubed into 1/2-inch pieces)
– 5 whole basil leaves plus 1 tbsp thinly sliced basil leaves
– 1/2 tsp crushed red pepper (or to taste)
– 1/2 tsp black pepper (freshly ground, to taste)
– 1 tbsp capers
– 2 1/2 cups tomatoes (chopped into 1-inch pieces)
– 1 tbsp parsley, chopped
– 1 tsp balsamic vinegar (good quality)
– Additional olive oil and balsamic vinegar (for drizzling)

Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min