Garden Ratatouille

1 medium eggplant, peeled and cut into 1" cubes

2 medium zucchini, cut into 1/4" thick slices

2 tsp kosher salt

1 large onion, chopped

2 bell peppers, seeded and cut into strips

2 cloves garlic, minced

1 Tbsp. oregano

2 Tbsp olive oil

2 Tbsp basil

3 medium tomatoes, chopped

1 tsp salt

1/4 cup black olives, pitted

Place eggplant and zucchini in colander and sprinkle with kosher salt. Let drain for 30 minutes. Rinse and dry veggies and set aside. Heat oil in skillet over medium heat. Cook the onion, peppers, and garlic until tender, stirring often. Add the eggplant, zucchini, basil, and oregano. Cover and cook, stirring often, about 10 minutes. Add the tomatoes, cover, and cook for about 5 minutes, until the tomatoes are soft. Add the salt and season with pepper to taste. Garnish with olives. This dish can be made ahead and served warm or cold. Good with parmesan cheese on top.