Ratatouille is a classic dish that has been adapted to many tables, but the basil oil in this brings a brightness that wouldn't otherwise be found.
Bring a pot of water to a boil. Prepare a large bowl of ice water.
Blanch basil leaves for ten seconds. Place in bowl of ice water to prevent basil from cooking further. Remove and pat dry with paper towel, making sure basil is completely dry.
Blend basil leaves and EVOO in a high powered blender until smooth. Set aside.
Prehear oven to 375˚F. Line a baking sheet with parchment paper.
Place eggplant, tomatoes, and garlic cloves on the baking sheet and mix in basil oil, salt, and pepper.
Roast for 40 minutes, until eggplant is tender.
Bring a pot of water to a boil.
Form zucchini into noodles using a spiralizer or julienne peeler.
Cook zucchini in boiling water for 4 minutes, remove from heat, and mix with roasted eggplant and tomatoes.
Drizzle a bit more basil oil on top when serving. Best served warm.
Servings 4