Ingredients

• 2 Japanese eggplants, halved lengthwise, then cut into ½-inch pieces
• 3–4 teaspoons of salt, divided
• ¼ cup neutral oil, divided
• 2 medium zucchini, halved lengthwise, then cut into ½-inch pieces
• 1 medium yellow zucchini, halved lengthwise, then cut into ½-inch pieces
• 1 large yellow onion, cut into large pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 5–6 cloves of garlic, chopped
• ½ teaspoon crushed red chili flakes
• ¼ cup white wine, such as Sauvignon Blanc or Pinot Grigio
• 1 large (28 oz) can of crushed or diced tomatoes, undrained
• 2–3 stems of fresh thyme
• freshly ground pepper
• 10–12 fresh basil leaves

Instructions

Cut Japanese eggplants, halved lengthwise, then cut into ½-inch pieces. In a colander set over a bowl, toss the eggplant with 2 teaspoons of salt and let stand for 20 minutes. Rinse and pat dry. Half the zucchini lengthwise and then cut into ½-inch pieces. Half the yellow zucchini lengthwise and then cut into ½-inch pieces. Cut large yellow onion into large pieces. Cut red bell pepper into 1-inch pieces. Cut yellow bell pepper into 1-inch pieces.

Heat a large Dutch oven over medium-high heat. Add 1 Tablespoon of oil and the prepared eggplant. Sauté for three to five minutes, stirring occasionally, until browned on all sides. Transfer to a large bowl. Return the Dutch oven to the heat and add another Tablespoon of oil. Add the zucchini and sauté for three to five minutes, stirring occasionally, until browned on all sides. Stir in about ½ teaspoon of salt, then transfer to the bowl with the eggplant.

Return the Dutch oven to the heat and add another Tablespoon of oil. Add the onion and cook for two minutes, stirring occasionally. Stir in the peppers and continue to cook for two to three more minutes. Add the garlic and chili flakes, season lightly with salt, and cook for one minute or until fragrant. Deglaze with the wine, scraping the sides and bottom to release the fond, and cook until the wine is evaporated or absorbed.

Stir in the tomatoes, thyme, and reserved vegetables. Bring to a light simmer, reduce the heat, cover, and simmer for about 15 minutes, stirring occasionally. Uncover and continue to simmer until the vegetables reach the desired doneness. Season with black pepper and additional salt to taste.

Serve as a stew, over grains or polenta, and garnish with freshly torn basil.