Thoughts

Part of the reason this recipe didn't work for me was the lack of available summer squash. I mean, it's no excuse, the dish wasn't great and I did end up throwing most of it out. It will take a bit more practice and a few more attempts to cook each vegetable to the proper and similar consistency. The winter squashes take much more time to soften while the egg plant was done in a flash and then overcooked to a slightly bitter taste. This was the one recipe in Food 52: Genius Recipes that did not work out for me on the first attempt.

Ratatouille

1 eggplant (1/2" dice)
4 tbsp olive oil
2 onions (1/2" dice)
5 cloves garlic (chopped)
1/2 bunch basil (tied for flavour)
6 basil leaves (diced)
2 sweet peppers (diced)
3 medium summer squash (1/2" dice)
3 medium tomatoes (1/2" dice)
Crushed red pepper flake
Salt

Toss eggplant cubes with tsp of salt. Set cubes in a colander to drain for 20 minutes.

Heat 2 tbsp oil in heavy pot. Pat eggplant dry and cook over medium heat until golden. Add more oil if the eggplant begins to stick to pan. Remove eggplant when done and set aside.

 In the same pot pour in 2 tbsp of oil. Add onions and cook over medium heat until soft and translucent. Add garlic, basil bouquet, chile flakes, and pinch of salt. Cook for 3 minutes and then stir in sweet peppers. Cook for a few more minutes then add summer squash. Cook for a few more minutes then stir in tomatoes. Cook for 10 minutes then stir in eggplant and cook for 10 more minutes until all veggies are soft. Remove basil bouquet, press to extract flavour, add salt to taste. Stir in chopped basil leaves and add olive oil to taste.