Ciambotta (Italian Ratatouille)

Tried this new version of ratatouille, which the hubby loved.

Pestata:
1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes

Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.

A relative of pesto, pistou, picada and gremolata, pestata is a potent garlic, herb, and olive oil puree. When stirred into the ciambotta toward the end of cooking, its grassy bite freshens and brightens the rich, earthy flavours of the stew.

• 12 ounces eggplant, peeled and cut into 1/2-inch pieces
• 2 tsp. salt
• 4 tablespoons olive oil
• 1 large onion, chopped (mine was about 10.5 oz)
• 1 pound russet potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons tomato paste
• 2 1/4 cups water
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse
• 2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces
• 2 red or yellow bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
• 1 cup shredded fresh basil

Instructions:

1. Toss eggplant with 1½ teaspoons salt in bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly. (I don't have a microwave so I sliced the eggplants a day before I made the stew.)
2. Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.
3. Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until very hot. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.
4. Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.