This rustic stew is built entirely from garden vegetables, so it settles beautifully into a plant-based table without any adjustment needed. Cubes of eggplant and zucchini get browned in olive oil until golden at the edges, then simmered down with onion, sweet bell peppers, and garlic until everything turns silky and deeply flavored. Crushed tomatoes, herbes de Provence, and fresh thyme build a fragrant, slow-cooked base, while a finishing splash of red wine vinegar brightens the whole pot right before serving. Torn basil scattered over the top adds a fresh, herbal lift that plays off the sweetness of the slow-cooked vegetables. It's just as good warm off the stove as it is chilled the next day, making it an easy make-ahead dish for a vegan spread. Simple, colorful, and packed with Provençal flavor, this is one to put on repeat all summer long.
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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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