# What You'll Need:
→ Vegetables
01 - 2 medium eggplants, cut into 1-inch cubes
02 - 2 medium zucchinis, sliced into ½-inch rounds
03 - 2 medium yellow squash, sliced into ½-inch rounds
04 - 1 large red bell pepper, cut into 1-inch pieces
05 - 1 large yellow bell pepper, cut into 1-inch pieces
06 - 1 large onion, diced
07 - 3 medium ripe tomatoes, chopped
08 - 3 cloves garlic, minced
→ Herbs & Seasonings
09 - 4 tablespoons extra-virgin olive oil
10 - 1 teaspoon sea salt, plus more to taste
11 - ½ teaspoon freshly ground black pepper
12 - 1 sprig fresh rosemary
13 - 3 sprigs fresh thyme
14 - 1 sprig fresh oregano
15 - 1 bay leaf
16 - ¼ cup fresh basil leaves, torn, plus extra for garnish
# How to Make It:
01 - Toss eggplant cubes with ½ teaspoon salt. Allow to rest in a colander for 20 minutes to release excess moisture. Pat dry with paper towels.
02 - In a large Dutch oven or heavy ovenproof pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
03 - Add the chopped bell peppers to the pot and cook for an additional 5 minutes, stirring occasionally.
04 - Stir in the prepared eggplant, zucchini, and yellow squash. Drizzle with the remaining olive oil and toss gently to coat. Add the chopped tomatoes, rosemary sprig, thyme sprigs, oregano sprig, and bay leaf. Season with the remaining sea salt and black pepper.
05 - Cover the pot and transfer to a preheated oven at 375°F (190°C). Bake for 40 minutes, stirring once halfway through, until the vegetables are tender but retain their structure.
06 - Remove the pot from the oven. Discard the bay leaf and herb stems. Stir in the torn fresh basil leaves. Taste and adjust seasoning as necessary. Serve warm or at room temperature, garnished with additional basil leaves.
