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Eggplant Involtini with Grilled Ratatouille

Ingredients

• INGREDIENTS
• INVOLTINI
• 2 cups raw cashews (10 ounces)
• 1 teaspoon nutritional yeast
• 1/2 cup water
• 1/4 cup pitted kalamata olives, finely chopped
• Salt and freshly ground pepper
• Two 1-pound eggplants, sliced lengthwise 1/4 inch thick
• Extra-virgin olive oil, for brushing
• RATATOUILLE
• 1 pound tomatoes, sliced crosswise 1/2 inch thick
• 2 medium red onions, sliced crosswise 1/2 inch thick
• 4 Italian frying peppers
• 1 eggplant (1 pound), sliced crosswise 1 inch thick
• 2 small zucchini (1 pound), halved lengthwise
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 2 garlic cloves, thinly sliced
• 1 bay leaf
• 1 teaspoon chopped thyme
• 1 teaspoon dried oregano, crumbled
• 1/2 cup dry white wine
• 1/2 cup water
• 1/2 cup shredded basil
• Harissa, for serving

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