Ingredients Quantity
medium eggplant,
diced into 1/2” pieces two no
kosher salt
extra-virgin olive oil, divided 2 tbsp
Freshly ground
black pepper
onion, chopped one no
bell peppers, cut
into 1/4” spears two no
bay leaf one no
tomato paste 1 tbsp
zuchhinins slices
into 1/4 coins two no
garlic clove crushed few 3 no
cheery tomato 2 .c
dried oregano
red pepper flakes
fresh basil
crusty baguette for serving

Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant. Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes. Add tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.