Step 1

Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables.

Step 2

Pat the eggplant dry with a paper towel.

Step 3

Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add the eggplant, reduce heat to medium and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl.

Step 4

Refresh oil as needed. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to the bowl with the eggplant.

Step 5

Refresh oil if needed. Add the onion and cook 4-5 minutes or until the onions begin to soften, adjusting the heat as necessary so the onions don't burn.

Step 6

Add the red bell peppers and continue cooking another 3-4 minutes or until beginning to soften.

Step 7

Add chopped tomatoes and garlic and cook 1-2 minutes.

Step 8

Add wine, bring to a boil and cook 1-2 minutes.

Step 9

Add crushed tomatoes, bay leaf, oregano and crushed red pepper flakes.

Step 10

Return eggplant, zucchini and yellow squash to the pot, reduce heat to medium-low and simmer 20-25 minutes or until vegetables are tender.

Step 11

Season with salt and pepper to taste. Remove bay leaf. Stir in basil.