Ratatouille

2	large eggplants (about 2 - 2 1/2 pounds), cut into 1-inch cubes
	Table salt
2	large zucchini (about 1 1/2 pounds), scrubbed and cut into 1-inch cubes
1/4	cup olive oil
1	large onion , chopped
2	medium cloves garlic , minced
2	medium tomatoes (ripe), about 1 pound, peeled and cut into 2-inch cubes
2	tablespoons chopped fresh parsley leaves
2	tablespoons chopped fresh basil
1	tablespoon minced fresh thyme leaves
	Ground black pepper

Instructions

1. Place eggplant in large colander set over large bowl; sprinkle with 2 teaspoons salt and toss to distribute salt evenly. Let eggplant stand at least 1 hour or up to 3 hours. Rinse eggplant well under running water to remove salt and spread in even layer on triple thickness of paper towels; cover with another triple thickness of paper towels. Press firmly on eggplant with hands until eggplant is dry and feels firm and compressed.
2. Adjust one oven rack to upper-middle position and second rack to lower-middle position; heat oven to 500 degrees. Line 2 rimmed baking sheets with foil.
3. Toss eggplant, zucchini, and 2 tablespoons oil together in large bowl, then divide evenly between prepared baking sheets, spreading in single layer on each. Sprinkle with salt and roast, stirring every 10 minutes, until well-browned and tender, 30 to 40 minutes, rotating baking sheets from top to bottom halfway through roasting time. Set aside.
4. Heat remaining 2 tablespoons oil in heavy-bottomed Dutch oven over medium heat until shimmering. Add onion; reduce heat to medium-low and cook, stirring frequently, until softened and golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until they release their juices and begin to break down, about 5 minutes. Add roasted eggplant and zucchini, stirring gently but thoroughly to combine, and cook until just heated through, about 5 minutes. Stir in parsley, basil, and thyme; adjust seasonings with salt and pepper and serve. (Can be covered and refrigerated for up to 3 days.)