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1
Cut the eggplant, green and golden zucchini, and onion into 1/4-inch dice, placing each in a separate bowl.
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2
(You can combine the two types of zucchini.)
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3
Cut the top and bottom off the red bell pepper, cut in half top to bottom, and remove the seeds.
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4
Lay each half skin side up on a cutting board and give it a good whack with the flat side of a cleaver or chefs knife to flatten it.
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5
Turn it over and, holding the knife almost parallel to the red pepper and work surface, carefully skim off the internal veins.
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6
Cut the pepper into 1/4-inch dice.
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7
Heat 1/4 cup of the olive oil in a large skillet or wok over medium-high heat.
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8
I like to use a nonstick pan for this-it allows the vegetables to brown nicely without excessive oil or sticking.
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9
When the olive oil is hot, add the eggplant and sprinkle it with 1 teaspoon salt.
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10
Wait a minute or two before stirring to allow the eggplant to begin to take on some color.
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11
Alternate stirring and leaving it to sit a minute or so until the eggplant softens and is lightly browned all over.
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12
Remove the eggplant to a large serving bowl and set aside.
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13
Add the remaining 2 tablespoons olive oil to the pan, then add the onions and garlic.
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14
When the onions are softened and light golden, add the red peppers.
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15
Saute another minute to soften them, and then add the zucchini and 1 teaspoon salt.
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16
Add more olive oil as needed to keep the vegetables from sticking.
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17
When they are finished cooking, the vegetables should be tender but not at all mushy.
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18
Return the eggplant to the pan and add the tomatoes with their juices.
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19
Stir and saute to heat everything through and combine it well.
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20
(To make ahead, cool then refrigerate in a tightly covered container for up to 1 day.
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21
Reheat in a skillet over medium heat, stirring frequently, or serve cool or at room temperature.)
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22
Stir in the torn basil and season with pepper and additional salt to taste before transferring to the serving bowl.
