If You Love Ratatouille You Need to Try This Bold Saucy Eggplant Dish

Ingredients

• 1 pound (450 g) Nigerian garden eggs or Thai eggplants, or Globe eggplants, ends trimmed and cut into 3/4-inch dice
• 1 large zucchini (about 300 g), ends trimmed and cut into 3/4-inch dice
• 4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/2 cup (120 ml) unrefined peanut oil or red palm oil, divided, plus more as needed
• 3 medium red tomatoes (about 1 1/4 pounds; 565 g total), cored and thinly sliced
• 1 large red bell pepper (7 ounces; 198 g), stemmed, seeded, and cut into 3/4-inch dice
• 1 medium red onion (8 ounces; 226 g), thinly sliced
• 1/2 Scotch bonnet or habanero pepper, stemmed and thinly sliced
• 2 teaspoons dried shrimp, rehydrated in warm water for 10 minutes and drained (see notes)
• 1/4 cup (55 g) smoked mackerel, deboned, skin-on (if you like), and cut into chunks, or rehydrated dried mushrooms such as shiitake (see notes)
• 1/2 teaspoon cayenne pepper

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