Italian Summer Vegetable Stew (Ciambotta)

1 - large eggplant, cut in cubes, salted and drained
4 T olive oil
1 - large onion, chopped
1 - stalk celery, finely chopped
1 - medium green bell pepper, cut into thin strips
1 - medium red bell pepper, cut into thin strips
4 - large garlic cloves, minced
2 - medium zucchini, cut into rounds
1 1/2 lbs. vine-ripened tomatoes (about 4), peeled, seeded, and chopped
1 lb. potatoes, peeled and cut into chunks
1 C vegetable stock
1/2 t oregano
0 - salt and pepper to taste
1 C fresh basil leaves, chopped

Rinse the drained eggplant under cold running water. Dry between paper towels and set aside.

In a large deep-sided skillet with a lid or a medium stockpot, heat 3 tablespoons of the oil over medium heat. Add the onion and celery and cook, stirring often, until softened, 3 to 5 minutes. Stir in the bell peppers and garlic; cook, stirring often, for 2 to 3 minutes. Add the eggplant and cook, stirring often, 2 to 3 minutes. Add the remaining 1 tablespoon oil and the zucchini and cook, stirring often, until the zucchini is barely tender 5 to 8 minutes. Add the tomatoes, potatoes, broth, oregano, salt, and pepper, stirring well to combine. Bring to a brisk simmer over medium-high heat. Reduce the heat, cover, and simmer gently until all the vegetables are tender, 20 to 25 minutes, stirring occasionally. Stir in the basil just before serving. Serve hot.

From Mediterranean Vegan Kitchen