White Eggplant Ratatouille

Wash all produce and leave skins on. Cut white eggplant into 1/4″ to 1/2″ discs. Sprinkle with sea salt and let them sit while preparing all other produce. The salt will help them “sweat” a little liquid out. They should sit about 20 minutes. Blot eggplant with a paper towel to remove liquid and cut discs into about 6 bite-sized pieces each.

Meanwhile, cut the zucchini, red onion and red pepper into bite-sized pieces.

Use the largest skillet you have (I still had to sauté this in two batches), heat to medium heat and spray with nonstick spray. Sauté eggplant for 10-15 minutes; it should be tender-firm. Pour into a large bowl and set aside.

Reheat skillet and spray again. Pour zucchini, red onion and red pepper in skillet and sauté. This will not take as long as the eggplant did. Sauté for 5 to 6 minutes, then add whole cherry tomatoes. Cook for a few more minutes. Remove from heat and add to eggplant.

For the dressing, in a food processor, combine basil, garlic, oregano and olive oil and blend until desired texture. Pour over ratatouille. Serve warm.