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