1tablespoonDiamond Crystal kosher saltfor salting the vegetables
1large onion,diced (8 oz)
1large red bell pepper,diced
1(15 oz) can diced tomatoes, drained
1tablespoonfresh thyme leaves
1tablespoonthinly sliced fresh basil leaves
1teaspoonDiamond Crystal kosher salt
1/4teaspoonfreshly ground black pepper
Slice the eggplant, the squashes and the zucchinis into 1/4-inch thick rounds. Place on a tray and sprinkle with 1 tablespoon kosher salt. Let stand 30 minutes to extract water out of the vegetables, then rinse and pat dry. Cut into a dice.
Heat the olive oil in a very large, deep skillet over medium heat, 3-4 minutes.
Add the onion and sauté, stirring occasionally, until golden, about 5 minutes.
Add the bell pepper and cook, stirring occasionally, 5 more minutes.
Add the eggplant, zucchini, and squash. Cook, stirring occasionally, 5 more minutes.
Add the garlic, tomatoes, tomato paste, thyme, basil, kosher salt, black pepper, paprika and cayenne and cook, stirring occasionally, until all vegetables are soft, 5-10 more minutes.
Allow the ratatouille to cool 10 minutes before serving.