Sprinkle eggplant lightly with salt and let drain in a colander for 30 minutes. Pat dry, then in a non-stick skillet heat 1 tbsp oil over medium-high heat. Add eggplant. Stir and cook until soft and browned, about 6 to 7 minutes. Transfer eggplant to bowl. Add remaining oil to pan and heat until hot. Add red peppers, zucchini, onion and garlic. Cook vegetables, stirring until tender, about 3 to 5 minutes. Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low heat 15 to 20 minutes or until all vegetables are very tender. Add salt and pepper to taste. Ratatouille, a specialty of the Provence region of France, is a popular and versatile dish that uses large amounts of produce. The tomatoes and eggplant create a juicy, stew-like sauce that accentuates the flavours of basil and garlic. Serve it hot as a side dish or over grain for an entree. This version also tastes great when served cold.