Colorful Provençal Vegetable Stew with Zucchini Eggplant Tomato

Prepare the vegetables: Dice the eggplant, zucchini, and bell peppers into 2 cm cubes. Chop the onion and mince the garlic. If using fresh tomatoes, dice them.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the eggplant and sauté until lightly browned and softened, about 5-7 minutes. Remove and set aside.

Add another tablespoon of olive oil to the pot. Sauté the zucchini until tender-crisp, about 4-5 minutes. Remove and set aside with the eggplant.

Add the remaining 2 tablespoons of olive oil. Sauté the bell peppers until slightly softened, about 5 minutes. Add the onion and cook until translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Return the eggplant, zucchini, and bell peppers to the pot. Add the diced tomatoes and Herbes de Provence. Season generously with salt and black pepper.

Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for at least 25-30 minutes, or longer for deeper flavor, stirring occasionally. The vegetables should be very tender but still hold their shape.

Stir in the fresh basil just before serving. Taste and adjust seasonings as needed. Serve warm.