Ingredients

1 medium eggplant, cut into roughly 2.5 cm cubes
1 tsp salt, plus extra to season
¼ cup olive oil, as needed
1 medium red onion, chopped into roughly 1.25 cm pieces
2 red or yellow capsicums (or a mix), chopped
2 medium zucchini, chopped into roughly 2.5 cm pieces
2 medium yellow squash, chopped into roughly 2.5 cm pieces
3 large Roma/plum tomatoes, seeded and roughly chopped
4 garlic cloves, minced
½ cup dry white wine
1 × 425 g-ish can crushed tomatoes
1 bay leaf
1 heaped tsp dried oregano
½ tsp crushed chilli flakes
Freshly ground black pepper
¼ cup thinly sliced fresh basil

Method

Put the eggplant in a colander, sprinkle with the teaspoon of salt and leave it to drain for about 20–30 minutes while you prep everything else. Pat it dry.
Heat 2 tbsp olive oil in a large heavy-based pot over medium-high heat. Add the eggplant, reduce to medium and cook for 3–4 minutes, until lightly browned and beginning to soften. Remove and set aside.
Add a little more oil if needed. Cook the zucchini and yellow squash for 3–4 minutes, until lightly browned. Remove and add to the eggplant.
Add a little more oil if necessary, then cook the red onion for 4–5 minutes until it starts softening. Add the capsicum and cook for another 3–4 minutes.
Add the fresh chopped tomatoes and garlic, cooking for 1–2 minutes.
Pour in the white wine, bring it to the boil and cook for 1–2 minutes.
Add the crushed tomatoes, bay leaf, oregano and chilli flakes.
Return the eggplant, zucchini and squash to the pot. Reduce the heat to medium-low and simmer uncovered for 20–25 minutes, until the vegetables are tender but haven't completely collapsed.
Season with salt and pepper, remove the bay leaf and stir through the fresh basil just before serving.

Vegan note 🌱: The recipe is naturally vegan. If you don't want to use wine, the author recommends replacing it with vegetable stock or water, then adding 1–2 tsp white wine vinegar.

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