Summer’s End Ratatouille
ACTIVE TIME 1 HOUR, 10 MINUTES TOTAL TIME 1 HOUR, 10 MINUTES MAKES 16 CUPS
10 Tbsp. olive oil, divided4 red bell peppers, seeded and chopped2 yellow onions, chopped2 heads garlic, cloves peeled2¼ tsp. kosher salt, divided2 eggplants, chopped4 zucchini, chopped¼ cup loosely packed fresh oregano leaves2 Tbsp. fresh thyme leaves4 pints cherry tomatoes, halved (quartered if large)2 tsp. red wine vinegar1 tsp. freshly ground black pepper
HEAT 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.
ADD 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl…
