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1
Whack the garlic cloves with the flat side of a knife, toss them into the olive oil, and let steep at room temperature 30 minutes to 2 hours.
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2
Preheat the oven to 425 F. Remove strips of peel from the eggplant, leaving about half the skin intact.
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3
Cut the eggplant into 1-inch cubes.
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4
Toss the eggplant with 1 teaspoon salt in a large bowl, then transfer to a colander.
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5
Let stand about 30 minutes.
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6
Meanwhile, toss the new potatoes with enough of the infused olive oil to coat them lightly.
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7
Season with salt.
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8
Arrange the potatoes, cut side down, on a baking sheet and roast until the underside is well browned and the potatoes are tender, about 25 minutes.
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9
Rinse the eggplant under cool water and pat dry with paper towels.
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10
Toss the eggplant with enough of the infused olive oil to coat lightly.
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11
Spread out in a single layer on a baking sheet and roast until well browned and tender, about 20 minutes.
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12
It may be necessary to turn the eggplant once or twice during roasting to cook them evenly.
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13
(The eggplant and potatoes can be roasted and kept at room temperature up to several hours before starting the giambotta.)
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14
Heat 2 tablespoons of the infused oil in a large skillet over medium-high heat.
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15
Fish out the garlic from the oil and add it to the skillet.
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16
Cook, shaking the pan, until the garlic is light brown, about 2 minutes.
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17
Scatter the onion over the oil.
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18
Season lightly with salt and cook, tossing or stirring often, until lightly browned, about 5 minutes.
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19
In a second large skillet, heat 2 tablespoons of the infused oil over medium-high heat.
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20
Stir in the red and yellow peppers, season them lightly with salt, and cook, stirring or tossing often, until browned, about 5 minutes.
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21
Slide the peppers into the pan of onions and continue cooking, stirring frequently, as you continue.
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22
Pour 2 tablespoons of the infused oil into the empty skillet and return to medium heat.
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23
Stir in the zucchini, season lightly with salt, and cook, tossing or stirring often, until browned, about 5 minutes.
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24
Slide the zucchini into the pan with the onion-pepper mixture.
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25
Add the cherry tomatoes to the empty skillet and cook, shaking the skillet until the skins pop, about 3 minutes.
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26
Slide them into the skillet with the other vegetables.
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27
Gently stir the potatoes and eggplant into the skillet.
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28
(Divide the vegetables between the two skillets if they dont fit comfortably into one.)
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29
Stir in the basil and cook until the potatoes and eggplants are heated through, 2 to 3 minutes.
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30
Taste, and season with salt and crushed red pepper if necessary.
