This rustic Provençal stew is built entirely from the kind of produce that defines the region's cooking: cubed eggplant and zucchini browned until golden, sweet bell peppers and onion softened down, and garlic and crushed tomatoes simmered into a thick, herby base. Fresh thyme and herbes de Provence give it that sun-baked, herbal depth, while a splash of red wine vinegar at the end brightens the whole pot before it's finished with torn basil. Good olive oil does the heavy lifting throughout, from searing the vegetables in batches to rounding out the finished stew with richness. It's a slow-cooked, vegetable-forward dish that can be served warm, at room temperature, or chilled, making it as easy to bring to a summer table as a weeknight dinner. Naturally plant-heavy and built on whole vegetables and olive oil, this one fits beautifully into a Mediterranean way of eating without any extra thought.
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Heat 3 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the eggplant and 1/2 tsp of the salt and cook, stirring occasionally, until the eggplant is golden on most sides and has softened slightly, about 8 minutes. Transfer to a bowl and set aside.
Add 1 tbsp of the remaining olive oil to the pot and reduce the heat to medium. Add the zucchini and cook, stirring occasionally, until lightly golden at the edges, about 5 minutes. Transfer to the bowl with the eggplant.
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