Ratatouille

Ingredients

• 2 medium (1-pound) eggplants, cut into 1/2-inch pieces (about 11 cups)
• 3 ½ teaspoons fine sea salt (such as La Baleine), divided, plus more to taste
• ¾ cup mild extra-virgin olive oil, divided, plus more as needed
• 2 medium (8-ounce) zucchini, cut into 1/2-inch pieces (about 3 1/2 cups)
• 2 medium-size (8-ounce) yellow onions, cut into 1/2-inch pieces (about 2 2/3 cups)
• 2 medium-size (8-ounce) red bell peppers, cut into 1/2-inch pieces (about 2 1/2 cups)
• 4 medium garlic cloves, finely chopped (about 1 tablespoon plus 1 teaspoon)
• 3 small beefsteak tomatoes or heirloom tomatoes (about 1 pound), cut into 1/2-inch pieces (about 2 1/2 cups)
• 6 to 8 (4-inch) basil sprigs, to taste
• Pinch of crushed red pepper (optional)
• ¼ cup rosé
• 3 tablespoons premium extra-virgin olive oil (such as Laudemio), plus more if desired

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