Gluten-Free Spinach Garlic Rooster Comb Ratatouille

Instructions: 

1. Add eggplant to a colander set over a medium bowl and sprinkle with salt. Let sit for 30 minutes (it may start to discolor and release some brownish liquid that will fall into the bowl). Gently squeeze it to get rid of excess moisture.
2. Heat 2 Tbsp. olive oil in a large Dutch oven over medium-high heat until shimmering, about 3 minutes. Once hot, add half of eggplant and stir to coat in oil. Cook, stirring occasionally, until eggplant is golden, with some pieces starting to brown, about 5–7 minutes. Using a slotted spoon, transfer to a plate. Repeat this process with remaining eggplant.
3. In the same Dutch oven heat ¼ cup olive oil over medium-high heat. Add capers and red pepper flakes. Cook, stirring frequently, until bubbling subsides, about 30–60 seconds. Add onion, peppers, and zucchini, season with salt, and cook, stirring frequently, scraping bottom of pan, until vegetables are softened, about 12–15 minutes. 
4. Add tomatoes and garlic to the Dutch oven, reduce heat to medium-low, and cook, stirring occasionally, until almost all tomatoes have burst and vegetables are starting to caramelize, about 10 minutes. Reduce heat to low.
5. Return eggplant to pot and cook until vegetables are tender, about 5 more minutes. Taste and season with salt.
6. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water, and to sauce, stirring to coat.
7. Add Parmesan and 1/4 cup pasta water to sauce and stir constantly until sauce is creamy. Add more pasta cooking liquid as necessary if it looks too thick. Remove from heat. Stir in lemon juice and basil. 
8. Divide pasta into serving dishes. Top with cheese, basil and red pepper flakes. Drizzle with olive oil. Serve and enjoy!