Ratatouille

Ingredients

• 2 medium eggplants (about 1 lb. total), cut into 1/2" cubes
• Kosher salt
• 1/4 c. extra-virgin olive oil, divided
• 1 large yellow onion, chopped
• 8 cloves garlic, finely chopped, divided
• Freshly ground black pepper
• 1 bell pepper, seeds and stem removed, chopped
• 2 small zucchinis (about 11 oz. total), cut into 1/2" cubes
• 1 tsp. chopped fresh rosemary
• 1 tbsp. fresh thyme leaves
• 1 beefsteak tomato, diced
• 1 tsp. granulated sugar
• 1 c. canned crushed tomatoes
• 10 fresh basil leaves, thinly sliced, plus more for serving
• Crusty sourdough bread, for serving

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