This rustic stew layers eggplant, zucchini, and bell peppers with a sweet-sharp tomato base that simmers down until every vegetable turns tender and the flavors meld into something deeply savory. Olive oil, garlic, and onion build the foundation, while dried thyme and oregano bring an herby backbone that tastes like it's been simmering all day. A splash of red wine vinegar at the end brightens everything, and a handful of torn fresh basil finishes it with a fragrant lift. It's the kind of vegetable-forward, olive-oil-rich cooking that this way of eating is built around, and it's just as good served warm as it is at room temperature. Make a big batch — it only gets better as it sits, and it fits right into a Mediterranean-style spread alongside crusty bread or a simple grain.
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Heat 2 tbsp of the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the remaining 2 tbsp olive oil to the pot. Add the eggplant, season with a pinch of salt, and cook, stirring occasionally, until the eggplant begins to soften and turns golden at the edges, about 6–8 minutes.
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