My Stove-top Ratatouille
1 medium globe eggplant, peeled, coarsely chopped
1 large zucchini, sliced into ¼-inch-thick rounds
2 teaspoons kosher salt, plus more
¼ cup olive oil
1 Tbsp fresh thyme
1 large onion, halved, sliced ½ inch thick
1 red bell pepper, ribs and seeds removed, coarsely chopped
2 garlic cloves, thinly sliced
1 pints cherry tomatoes
2 large tomatoes, chopped
Freshly ground black pepper, to taste
1 cup fresh torn basil leaves
Toss eggplant, zucchini, and 2 tsp. salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
Heat oil in a large heavy Dutch oven or other heavy ovenproof pot over medium-high. Add eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 10 minutes. Add the onion, bell pepper and garlic. Cook another 5 minutes until clear. Add thyme and tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes; season with salt and pepper. Cover and slow cook on very low heat for 10-15 minutes more.
Transfer to a serving platter and top with basil.