-
1
Trim and cut the eggplant into medium dice; place in a colander in the sink.
-
2
Generously salt the eggplant and toss to coat.
-
3
Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and let drain for 20 minutes.
-
4
Meanwhile, cut the remaining vegetables: Core and seed the bell peppers, then cut them into medium dice.
-
5
Place in a large bowl.
-
6
Cut the onion into medium dice and add it to the bowl.
-
7
Finely chop the garlic cloves and add them to the bowl.
-
8
Set the bowl aside.
-
9
When the eggplant is ready, lightly blot it with paper towels to remove any excess moisture.
-
10
Heat 6 tablespoons of the olive oil in a large straight-sided skillet or frying pan over medium heat until shimmering.
-
11
Add the eggplant in an even layer and let it sit, undisturbed, until it begins to soften, about 5 minutes.
-
12
Stir and continue cooking, stirring occasionally, until the eggplant begins to brown, about 8 minutes more.
-
13
Remove the eggplant to a medium bowl and set aside.
-
14
Add the remaining 2 tablespoons of olive oil to the pan and heat until shimmering.
-
15
Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper.
-
16
Cook, stirring occasionally, until softened, about 8 to 10 minutes.
-
17
Add the browned eggplant, canned tomatoes, vegetable broth or water, and oregano and stir to combine.
-
18
Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the vegetables are very soft, about 30 minutes.
-
19
Stir in the basil and parsley.
-
20
Taste and season with additional salt and pepper as needed.
