This hearty stew is pure vegetable comfort: golden eggplant, sweet bell peppers, and tender zucchini all simmered down with crushed tomatoes until everything turns silky and deeply flavored. Garlic and onion build the savory base, while thyme, oregano, and a bay leaf add that classic herby depth as the stew reduces on the stove. A splash of red wine vinegar brightens the finished pot, and torn fresh basil stirred in at the end keeps things fresh and vibrant. It's naturally plant-based from top to bottom, making it an easy, satisfying fit for a vegetarian table. Serve it warm alongside crusty bread or rice, or let it sit and enjoy it at room temperature — either way, the flavors only get better as they mingle.
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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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