This classic French countryside dish is chock full of healthy vegetables.

medium eggplant, diced into 1/2″ pieces
kosher salt
2 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
large onion, chopped
bell peppers, cut into 1/4″ spears
bay leaf
1 tbsp. tomato paste
1/2 c. dry white wine
zucchinis, sliced into 1/4 ” coins
cloves garlic
2 c. halved cherry tomatoes
1 tsp. dried oregano
pinch of crushed red pepper flakes
Bunch of fresh basil
Crusty baguette (for serving)


  1. Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture.
  2. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant.
  3. Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes.
  4. Add tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.
  5. Season mixture with red pepper flakes, salt and pepper and cook, stirring occasionally, until the tomatoes start to break down.
  6. Add the eggplant back to the pot and stir to combine. Garnish with basil and serve warm or at room temperature with baguette.

SOURCE: Delish