1largered bell pepper, ribs and seeds removed, coarsely chopped
2clovesgarlic, thinly sliced
2pintscherry tomatoes, divided
1Ctorn basil leaves
Preheat oven to 400º.
Toss eggplant, zucchini, and 1 tsp kosher salt into a colander. Let sit for 30 minutes to weep water from vegetables. Pat dry with paper towels afterwards.
Heat ⅛C olive oil in a large Dutch oven over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color; about 5 minutes. Transfer to a medium bowl. Repeat with ⅛C olive oil and remaining eggplant/zucchini.
Tie thyme sprigs together with kitchen twine. Heat remaining ¼C oil in Dutch oven, and cook onion, bell pepper, garlic and thyme, stirring occasionally, until onion is beginning to brown and is softened; 8-10 minutes. Add ½ of tomatoes and cook, stirring occasionally, until just beginning to soften; about 5 minutes.
Stir in zucchini and eggplant, then top with remaining pint of tomatoes. DO NOT STIR. Season with salt (if desired) and pepper. Transfer pot to hot oven and roast until all vegetables are softened and tomatoes have begun to burst; 15-20 minutes.
Remove thyme bundle. Transfer to a serving platter and top with fresh basil.
This recipe originally calls for 2 tsp kosher salt, instead of 1 tsp. It also called for 3/4C olive oil, instead of 1/2C olive oil. Kitchen 2.0 altered the amounts to make the nutrition stats match K2.0 standards.