courtesy of Eating Well Magazine

Ratatouille- a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil has many regional variations. This one is made with cinnamon, a signature spice in Moroccan cooking. Try it as an appetizer with bread or as a sandwich filling.

Ingredients
1 large eggplant, (1 1/4-1 1/2 pounds), peeled and cut into 1/4-inch cubes
1 1/2 teaspoons salt, divided
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 medium zucchini or other summer squash, peeled and cut into 1/4-inch cubes
1 red bell pepper, diced
3 medium tomatoes, peeled, seeded and diced, or use an equal portion of cherry tomatoes. It doesn\'t need to be exact
2 cloves garlic, minced
1 teaspoon ground cinnamon
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves
1 teaspoon sugar

Method

1. 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.
2. Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon and other spices and sugar. 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. Season to taste with a flaky salt.