Eggplant Involtini With Grilled Ratatouille

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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

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

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 shredded basil

Harissa, for serving

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