Ratatouille (French Vegetable Stew)

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Ingredients

1 eggplant (aubergine) (, cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz))
1/2 tsp salt (, cooking / kosher salt)
3 tomatoes (, chopped (~150g / 5oz each), Note 1 canned subs)
6 tbsp extra virgin olive oil
2 brown onion (, chopped 1cm / ⅖" cubes (~150g / 5oz each))
2 capsicum (1 red, 1 yellow), ( cut into 2cm / ⅘" cubes (~200g / 7oz each))
2 zucchinis (courgettes), ( diced into 1.5cm / ½" pieces (~200g / 7oz each))
2 garlic cloves (, finely chopped (~3 tsp))
1 tsp fresh thyme leaves (, chopped (Note 2 for subs))
3/4 tsp salt (, cooking/kosher salt)
1/4 tsp black pepper
20 black olives (, pitted, halved)
1 tbsp fresh basil (, finely chopped, plus more for garnish (Note 2 subs))
Extra virgin olive oil (, for drizzling)

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