Ingredients

• 2 large eggplant, cut into bite-size chunks
• 4 zucchini, sliced into rounds
• 2 yellow bell peppers, chopped
• 4 large ripe tomatoes
• 5 tablespoons olive oil
• 1 bunch fresh basil, torn
• 1 medium onion, chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon red wine vinegar
• 1 teaspoon granulated sugar

Equipment

• Large saute pan
• Vegetable peeler
• Heatproof bowl
• Sharp knife
• Cutting board

Instructions

1. Cut the eggplant lengthwise, then again, then across into roughly 1/2-inch chunks. Trim the zucchini and slice into 1/2-inch rounds. Peel the bell peppers with a vegetable peeler, cut away the stalk and any white membrane, then chop into bite-size pieces. Uniform sizes mean the vegetables cook evenly.
2. Score a small X on the bottom of each tomato and set them in a heatproof bowl. Pour boiling water over them, wait 20 seconds, then transfer to cold water. The skins will slip right off. Quarter, scoop out the seeds with a spoon, and roughly chop the flesh.
3. Heat a large saute pan over medium heat and add 2 tablespoons olive oil. Brown the eggplant about 5 minutes per side until soft and golden, then set aside. Eggplant soaks up oil fast, so give it room to color instead of steaming.
4. Add 1 tablespoon oil and fry the zucchini for about 5 minutes until golden on both sides, then set aside. Repeat with the peppers in the last tablespoon of oil. Stop while they still have some bite, since they finish cooking later.
5. Tear the basil and set it aside. Cook the onion in the pan for about 5 minutes until soft and translucent so the base tastes sweet, not sharp. Add the garlic and cook 1 minute more until fragrant.
6. Stir in the vinegar and sugar, then add the chopped tomatoes and half the basil. Return all the browned vegetables to the pan, season well with salt and pepper, and simmer 5 minutes so the flavors come together. Scatter the rest of the basil over the top and serve.