Ratatouill e

Prep time: 10 minutes | Cook time: 12 minutes | Serves 6

1 medium zucchini, sliced ½-inch thick

1 small eggplant, peeled and sliced ½-inch thick

2 teaspoons kosher salt, divided

4 tablespoons extra-virgin olive oil, divided

3 garlic cloves, minced

1 small onion, chopped

1 small red bell pepper, cut into ½-inch chunks

1 small green bell pepper, cut into ½-inch chunks

½ teaspoon dried oregano

¼ teaspoon freshly ground black pepper

1 pint cherry tomatoes

2 tablespoons minced fresh basil

1 cup panko bread crumbs

½ cup grated Parmesan cheese (optional)

1. Season one side of the zucchini and eggplant slices with ¾ teaspoon of salt. Put the slices, salted side down, on a rack set over a baking sheet. Sprinkle the other sides with ¾ teaspoon of salt. Allow to sit for 10 minutes, or until the slices begin to exude water. When ready, rinse and dry them. Cut the zucchini slices into quarters and the eggplant slices into eighths.
2. Pour the zucchini and eggplant into a large bowl, along with 2 tablespoons of olive oil, garlic, onion, bell peppers, oregano, and black pepper. Toss to coat well. Arrange the vegetables in the air fryer basket.
3. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 12 minutes.
4. Meanwhile, add the tomatoes and basil to the large bowl. Sprinkle with the remaining ½ teaspoon of salt and 1 tablespoon of olive oil. Toss well and set aside.
5. Stir together the remaining 1 tablespoon of olive oil, panko, and Parmesan cheese (if desired) in a small bowl.
6. After 6 minutes, remove from the oven and add the tomato mixture and stir to mix well. Scatter the panko mixture on top. Return to the oven and continue cooking for 6 minutes, or until the vegetables are softened and the topping is golden brown.
7. Cool for 5 minutes before serving.