Cut eggplant into 1” cubes, place in colander, and sprinkle with salt. Let drain in the sink.
Cut onions, peppers, zucchini, and yellow squash into 1/2” pieces.
Pat the eggplant dry with a paper towel.
Heat olive oil and water over medium-high heat in a pan. Add the eggplant and minced garlic, cover, and cook for 3 minutes.
Add zucchini, yellow squash, onions, and peppers, and cook uncovered for 4 minutes.
Add wine, turn up heat and bring to a boil, and cook 1-2 minutes.
Add crushed tomatoes, bay leaf, and oregano.
Cover and cook over low heat for about 15 min.
Season with salt and pepper to taste. Remove bay leaf. Stir in fresh basil just before serving.
Ratatouille will keep in the refrigerator for 4-5 days. If making it ahead do not add fresh basil until serving. You can freeze in air-tight containers for up to 3 months. Thaw in the refrigerator and reheat on the stove.
Food Category: Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb, Vegetarian
