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1
Preheat oven to 450 degrees.
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2
Place diced eggplant in a large, heavy, flameproof casserole.
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3
Toss with 1 tablespoon of the olive oil and salt to taste.
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4
Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant.
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5
Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.
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6
Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet.
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7
Add onions and cook, stirring often, until just about tender, about 5 minutes.
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8
Stir in peppers and a generous pinch of salt.
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9
Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes.
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10
Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant.
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11
Heat remaining oil in the skillet and add zucchini.
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12
Cook, stirring often, until tender but still bright, about 5 to 10 minutes.
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13
Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.
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14
Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste.
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15
Toss everything together and place over medium-low heat.
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16
When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender.
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17
Taste and adjust seasonings.
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18
Serve warm or cold, preferably the next day.
