Classic slow-simmered vegetable medley with olive oil and herbes de Provence.
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Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat and sauté the eggplant cubes until golden; remove and set aside.
Add more oil to the same pot and sauté the zucchini rounds until slightly softened; remove and set aside with the eggplant.
Add the remaining oil and sauté the onions and bell peppers for about 8-10 minutes until they are soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add the chopped tomatoes with their juices and the herbes de Provence, stirring well to deglaze the bottom of the pot.
Return the eggplant and zucchini to the pot, season with salt and pepper, and stir gently to combine the vegetables.
Reduce the heat to low, cover the pot, and simmer for 30-40 minutes until the vegetables are tender and the flavors have melded.
Remove from heat, stir in the fresh basil, and let it sit for 10 minutes before serving warm or at room temperature.
