This vegetable-packed stew is Mediterranean cooking at its most classic: eggplant, zucchini, and red bell pepper simmered low and slow in a rich tomato base until every piece turns silky and tender. Garlic-infused olive oil builds flavor from the very first step, while dried thyme, oregano, and a touch of smoked paprika give the sauce real depth without any heavy additions. A spoonful of tomato paste, caramelized right in the pot, deepens the color and concentrates that sweet-savory tomato flavor before the diced and fresh tomatoes go in. Torn basil and a splash of red wine vinegar brighten everything at the end, cutting through the richness with a little acidity. Whether you serve it warm over a bowl on its own, at room temperature alongside crusty bread, or chilled the next day, it's a naturally plant-forward dish that fits beautifully into a Mediterranean way of eating.
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Heat 2 tablespoons of the garlic-infused olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring only once or twice, until golden on most sides, about 6–8 minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon garlic-infused olive oil to the same pot over medium-high heat. Add the zucchini and red bell pepper and cook, stirring occasionally, until the edges are lightly browned and the vegetables have softened slightly, about 5–6 minutes.
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