Step 1

Chop the eggplant, zucchini, green pepper, and onion and add them to a large bowl. (Mince the garlic and set it aside.) Add the 2 tablespoons olive oil and 1 teaspoon kosher salt and toss to combine.

Step 2

In a large frying pan or large cast iron skillet, heat 2 tablespoons olive oil over medium high heat. Add half of the vegetables and cook about 5 minutes, stirring occasionally until lightly browned (not fully cooked) and remove to a bowl.

Step 3

Reduce the heat to medium. Add another drizzle of olive oil and cook the second half of the veggies in the same manner for about 5 minutes, then remove them to the same bowl.

Step 4

Keep the heat on medium. Add the minced garlic to the hot pan. Cook about 10 seconds, stirring constantly. Then add the chopped fresh tomatoes with their liquid and cook for 30 seconds. Stir in the crushed tomatoes, cooked vegetables, and the remaining 1/2 teaspoon kosher salt.

Step 5

Simmer on medium heat about 30 minutes until all the vegetables are tender, stirring occasionally. (While it’s simmering, make the pistou.)

Step 6

When ready to serve, stir in the lemon juice and chopped basil. Taste and add additional salt and pepper if desired. Top with pistou if using. Leftovers last refrigerated for up to 3 days.