Step 1

1 Set a large heatproof colander over a large bowl

Step 2

2 (You'll transfer cooked vegetables to the colander later

Step 3

3 )

Step 4

4 Heat a wide, nonstick saute pan over medium heat

Step 5

5 Add 2 teaspoons of the oil and swirl to coat

Step 6

6 A few seconds later, add enough zucchini slices to fit in a single layer

Step 7

7 Sprinkle with 1/8 teaspoon of salt, then cook for 7 to 8 minutes total, turning the slices as needed, until golden and just tender

Step 8

8 Transfer the slices to a cutting board; cut into 3/4-inch chunks, placing them plus any accumulated juices in the colander as you work; repeat with another 2 teaspoons of oil, 1/8 teaspoon of salt and the remaining zucchini

Step 9

9 Set a separate, wide nonstick saute pan over medium heat until hot

Step 10

10 Add 1 tablespoon of the oil, then add enough eggplant slices to fit in a single layer

Step 11

11 Sprinkle with 1/8 teaspoon salt

Step 12

12 (If you need to do this in three batches rather than two, use 2 teaspoons of oil per batch

Step 13

13 ) Cook for 10 to 14 minutes total, turning the slices over as needed, until tender and golden

Step 14

14 Transfer the slices to a cutting board; cut into 3/4-inch chunks, placing them plus any accumulated juices in the colander with the zucchini as you work; repeat with 1 tablespoon of oil, 1/8 teaspoon salt and the remaining eggplant

Step 15

15 Return one of the saute pans to the stove top over medium heat; add the remaining 2 tablespoons of oil and swirl to coat

Step 16

16 Stir in the onion and garlic; cook for 7 to 8 minutes, stirring occasionally, until the onions are translucent and just beginning to turn golden at the edges

Step 17

17 Add the peppers and 1/4 teaspoon salt; cook for 4 to 5 minutes, then add the tomatoes and the remaining 1/4 teaspoon salt

Step 18

18 Once the mixture is barely bubbling at the edges, reduce the heat to medium-low; cook for about 5 minutes or just until the peppers are tender

Step 19

19 Pour the onion-pepper-tomato mixture into the colander over the zucchini and eggplant

Step 20

20 (You'll be using that pan again, in the next step

Step 21

21 ) Allow their juices to drain into the bowl for 15 minutes, using a spatula to turn over the mixture a few times

Step 22

22 Pour the accumulated juices from the bowl into the now-empty pan; add the basil sprigs (to taste)

Step 23

23 Increase the heat to medium; once the liquid bubbles at the edges, reduce the heat to medium-low and cook for 15 to 20 minutes, stirring occasionally, until the liquid is lightly syrupy and reduces enough to coat the back of a spoon

Step 24

24 (The amount of liquid you begin with will vary depending on the water content of your vegetables, but once reduced, it should yield about about 1/3 cup

Step 25

25 )

Step 26

26 Transfer the vegetables in the colander to the bowl

Step 27

27 Discard the basil sprigs (pressing them against the side of the pan to release as much liquid from them as possible), and pour the reduced liquid back over the vegetables, folding gently to incorporate completely

Step 28

28 Season lighty with salt; cool to room temperature

Step 29

29 Stir in the parsley and, if using, the olives, capers and ground red pepper

Step 30

30 Serve at room temperature

Step 31

31 NOTE: To peel the tomatoes, bring a pot of water to a boil

Step 32

32 Score the base of each tomato lightly with an "X

Step 33

33 " Dunk the tomatoes in the boiling water until the skin begins to peel back

Step 34

34 Once cooled, peel the skin off

Step 35

35 (Cut in half and remove the seeds, if desired

Step 36

36 )