Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 small eggplant (1 lb), diced into 1″ cubes (salt, drain 15 min, pat dry to reduce bitterness)
• 1 zucchini, sliced ½” thick
• 1 yellow squash, sliced ½” thick
• 1 red bell pepper, diced
• 1 (14.5 oz) can diced tomatoes, no salt added (or 2 cups fresh, peeled & seeded)
• 1 tbsp tomato paste
• 1 tsp dried herbes de Provence (or mix: thyme, rosemary, marjoram)
• 1 bay leaf
• Sea salt & black pepper to taste
• Optional: 2 tbsp fresh basil, chopped (finish); 1 tbsp capers or olives

Instructions

Heat olive oil in a deep skillet or Dutch oven over medium. Sauté onion 5 min. Add garlic; cook 1 min.
Add eggplant; cook 8–10 min until golden. Add zucchini, squash, and bell pepper; cook 5 min.
Stir in tomatoes, tomato paste, herbes de Provence, and bay leaf. Simmer covered 25–30 min, stirring occasionally, until vegetables are tender but not mushy.
Discard bay leaf. Season. Stir in fresh basil.

2. Oven-Roasted (Concentrated Flavor, Less Liquid):

Preheat oven to 400°F (200°C).
Toss all raw vegetables (including tomatoes and paste) with oil, herbs, salt, and pepper on a rimmed baking sheet.
Roast 40–45 min, stirring once, until deeply caramelized and tender.
Finish with fresh basil.