This hearty stew brings together tender eggplant, zucchini, and sweet bell peppers, all simmered down in crushed tomatoes until the vegetables practically melt into the sauce. A gentle sauté of onion and garlic builds the base, while dried thyme, oregano, and a bay leaf add warmth and depth as everything reduces to a thick, glossy consistency. A splash of red wine vinegar at the end brightens the whole pot, and torn fresh basil stirred in right before serving keeps things fresh and fragrant. It's naturally hearty and satisfying without any need for meat or dairy to feel complete, making it an easy, no-fuss main or side for a plant-based table. Serve it warm over grains or crusty bread, or let it sit and serve at room temperature for even deeper flavor. This is exactly the kind of vegetable-forward, olive oil–rich dish that fits beautifully into a vegan kitchen.
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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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