• Preheat the oven to 400 degrees F 

  • Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion, eggplant, and 1/2 teaspoon salt and cook until soft, about 8 to 10 minutes. 

  • Add the garlic, half of the tomatoes, the bell pepper, the zucchini, the dried herbs and the seasoning. Cook for 10 mire minutes, stirring occasionally. 

  • Stir in 1 tablespoon of vinegar. Top with the remaining cherry tomatoes and bake uncovered for 17 to 20 minutes until the tomatoes start to burst. 

  • Remove from the oven, stir in the remaining 1 tablespoon vinegar, drizzle with olive oil, and garnish with fresh herbs. Season to taste with more salt and pepper as desired. 

  • 3 tabelspoons extra-virgin olive oil, more for drizzling

  • 1/2 yellow onion, coarsely chopped 

  • 1 pound eggplant, stemmed and cut into 1/2 inch pieces 

  • 1 teaspoon sea salt, divided

  • 3 garlic cloves, chopped 

  • 3 cups cherry tomatoes, divided 

  • 1 red or yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces

  • 2 medium zucchini, halved and sliced into 1/2-inch thick half-moons

  • 1 tablespoons fresh thyme leaves

  • 1 teaspoon herbes de Provence

  • 1/2 teaspoon dried oregono 

  • Freshly ground black pepper

  • Pinch of red pepper flakes

  • 2 tablespoo white wine vinegar, divided 

  • Fresh basil and/or thyme leaves, for garnish