Ratatouille

1. Line baking sheet with triple layer of paper towels and set aside. Toss eggplant and 1 tablespoon salt together in bowl, then transfer to colander. Let eggplant sit at least 1 hour or up to 3 hours. Wipe excess salt from eggplant, then arrange on prepared baking sheet. Cover with another triple layer of paper towels, then press firmly on eggplant until eggplant is dry and feels firm.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 500 degrees. Line 2 rimmed baking sheets with aluminum 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. Season with salt to taste 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 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. Season with salt and pepper to taste and serve. (Ratatouille can be refrigerated for up to 3 days.)

PEELING TOMATOES
1. Place cored tomatoes in pot of boiling water. Boil until skins split and begin to curl around core area, 15 seconds for very ripe tomatoes or up to 30 seconds for underripe ones. Remove tomatoes from water with slotted spoon and place in bowl of ice water.
2. Let tomatoes cool for 1 minute. Using paring knife, peel skins from the flesh starting at curled edges at core.