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A southern Italian vegetable stew with eggplant, peppers, and potatoes. This vegetarian mediterranean dish is a fresh, clean eats family dinner bursting with summer produce and healthy flavors.
Cut the eggplant into 1-inch cubes and toss them with half a teaspoon of kosher salt; place in a colander to drain for 20 minutes, then rinse and pat dry.
Heat 1/2 cup olive oil in a large Dutch oven over medium heat. Sauté the eggplant cubes for about 8 minutes until golden and softened, then transfer to a bowl.
Add another 1/4 cup olive oil to the pot. Add diced onion and both peppers (chopped into 1-inch pieces). Cook over medium-low heat for 6–8 minutes, stirring occasionally, until vegetables are slightly softened.
Stir in minced garlic and cook for 1 minute. Add diced potatoes and zucchini, and cook, stirring, for 5 minutes over medium heat.
Add chopped tomatoes (with juices), 1/2 cup olive oil, eggplant, half the basil, and the parsley. Season with the remaining kosher salt and black pepper. Stir, bring to a gentle simmer, cover, and cook on low for 35–40 minutes until all vegetables are tender but hold their shape.
Check seasoning and adjust with additional salt or pepper as needed. Garnish with the remaining fresh basil just before serving.
