Salt the 1 medium eggplant cut into 3/4-inch cubes: Place the cubed 1 medium eggplant cut into 3/4-inch cubes in a colander, sprinkle generously with ½ tsp kosher salt, toss to coat, and let sit for 15 minutes. This draws out excess moisture and bitterness. Pat dry thoroughly with paper towels before cooking.

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 1 medium eggplant cut into 3/4-inch cubes in a single layer (work in batches if needed) and cook, stirring occasionally, until golden and slightly softened, about 6–7 minutes. Transfer to a plate and set aside.

Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the same pot. Add the diced yellow onion diced and cook, stirring frequently, until softened and translucent, about 5 minutes.

Add the 1 red bell pepper seeded and cut into 3/4-inch pieces and 1 yellow bell pepper seeded and cut into 3/4-inch pieces to the pot. Cook, stirring occasionally, until they begin to soften, about 4 minutes.

Push the vegetables to the side and add the minced cloves garlic minced to the center of the pot. Cook, stirring constantly, for 1 minute until fragrant. Then stir everything together.

Add the 2 zucchini cut into 3/4-inch half-moons to the pot and stir to combine with the other vegetables. Cook for 3 minutes, just until the 2 zucchini cut into 3/4-inch half-moons begins to soften slightly.

Return the sautéed 1 medium eggplant cut into 3/4-inch cubes to the pot. Pour in the 1 can crushed tomatoes and add the fresh diced crushed tomatoes. Stir in the 1 tsp dried oregano, 1 tsp dried herbes de Provence (if using), 1 piece bay leaf, ½ tsp kosher salt, ¼ tsp black pepper freshly ground, and 1 tsp sugar to balance acidity (if using). Stir everything together well.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and simmer for 30 minutes, stirring every 10 minutes, until all the vegetables are very tender and the flavors have melded together. The stew should be thick and fragrant.

Remove and discard the 1 piece bay leaf. Taste and adjust seasoning with ½ tsp kosher salt and ¼ tsp black pepper freshly ground as needed. If the 1 can crushed tomatoes are very acidic, add a small pinch of sugar to balance acidity to balance.

Serve warm, at room temperature, or even chilled. Ladle into bowls or onto plates and finish generously with torn fresh fresh basil leaves torn and chopped fresh flat-leaf parsley chopped. A drizzle of good 4 tbsp olive oil over the top is highly recommended.