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1
In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering.
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2
Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, about 5 minutes.
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3
Add one-third of the garlic, season with salt and black pepper and cook for 1 minute.
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4
Using a slotted spoon, transfer the eggplant to a plate.
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5
Add 2 tablespoons of the olive oil to the casserole along with the zucchini and yellow squash and cook over moderate heat until lightly browned in spots, about 5 minutes.
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6
Add another one-third of the garlic, season with salt and black pepper and cook for 1 minute.
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7
Add the vegetables to the eggplant.
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8
Add the remaining 2 tablespoons of oil to the casserole, along with the onion and bell pepper.
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9
Cook over moderate heat until softened, about 7 minutes.
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10
Add the remaining garlic, season with salt and black pepper and cook for 1 minute.
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11
Add the tomatoes, two-thirds of the basil and the reserved vegetables and cook over moderate heat until the tomatoes have broken down and the vegetables are tender, about 15 minutes.
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12
Stir in the remaining basil along with the lemon zest and juice.
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13
Transfer to bowls and sprinkle with the goat cheese.
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14
Drizzle with olive oil and serve.
