Step 1

In a colander, sprinkle sea salt and set it aside for about 20 minutes. This way, the excess water will be drained from the eggplant.

Step 2

Place a saucepan over medium heat and add olive oil.

Step 3

Add chopped onions and sauté for 2-3 minutes until they turn translucent.

Step 4

Add garlic and continue to stir for a minute.

Step 5

Next, add red and orange bell peppers and cook for 2-3 minutes.

Step 6

Add tomatoes, yellow squash, zucchini, eggplants, thyme, basil, oregano, tomato paste, rosemary, vegetable broth and cook for 10 minutes until the vegetables start the water is released from the vegetables.

Step 7

Place the lid on the saucepan and let it cook on low heat for about 10 more minutes until the vegetables are tender.

Step 8

Season with salt.