Ratatouille à la Casablancaise

Ingredients

• 1 large eggplant, peeled and cut into 1/4-inch cubes
• 1½ tsp salt, divided
• 3 tbsp olive oil
• 1 medium yellow summer squash, peeled and cut into 1/4-inch cubes
• 1 red bell pepper, diced
• 3 medium tomatoes, peeled, seeded and diced
• 2 cloves garlic, minced
• 1¼ tsp ground cinnamon
• 1 tsp sugar
• ¼ tsp freshly ground pepper

Method

1. Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and pat dry.
2. Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash and bell pepper. Cook, stirring, until the vegetables are soft, 8 to 10 minutes. Transfer to a large bowl.
3. Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt and pepper. Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes. Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before serving, for the best flavor.