Spanish Pisto (Vegetable Stew, Ratatouille)

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1. 1Step 1: Transfer the cubed eggplant to a fine mesh colander and sprinkle the 1/2 tsp of salt over. Stir the cubes to cover them with the salt and set aside for about 15-20 minutes. Once done, rinse under cold water and pat dry with a clean towel.
2. 2Step 2: While the eggplant is resting with the salt, then prep all the other vegetables as described above.
3. 3Step 3: Warm up a large saucepan with a little olive oil and then, add the onion with a pinch of salt. Stir and cook for about 5 minutes on medium heat (don't let the onion brown too much).
4. 4Step 4: Then, add the red pepper, green pepper, garlic and dried thyme. Stir and cook for about 5 minutes stirring often (don't let the garlic burn). Then, add both the fresh tomatoes and the canned tomatoes and also the sweetener, then stir to combine. Cook on low-medium covered stirring sometimes while you do the next 2 steps.
5. 5Step 5: Meanwhile, warm a second non-stick pan with a little olive oil and add the eggplant. Cook stirring often for about 3-5 minutes or until softer and slightly browned. Once done, transfer to the pot with the stew and stir.
6. 6Step 6: Transfer the non-stick pan back on the stove and do the same with the zucchini: warm up a little olive oil and then cook the cubed zucchini for 3-5 minutes stirring often. Once done, transfer to the pot with the stew and stir.
7. 7Step 7: Cover the stew keep cooking on medium heat for about 20-30 minutes stirring once in a while to ensure the veggies are not sticking to the bottom. The pisto is ready once the vegetables are all soft and the consistency saucy (or to your liking). You can cook uncovered for a few minutes at the end if you want to cook it down depending on how you want to serve it. Taste and adjsut salt and sweetener if necessary (more sweetener can help if bitter or too acidic). Enjoy!