1 globe eggplant (about 1 lb.), unpeeled and cut into 1” cubes
kosher salt for sprinkling, plus 1 tsp.
1⁄2 C. olive oil
1 sweet onion, cut into 1” cubes
2 zucchini, cut into 1” cubes
1⁄2 red bell pepper, seeded and cut into 1” squares
1 Tbsp. minced garlic
1 lb. ripe tomatoes, seeded and chopped
1⁄3 C. tomato paste
3 Tbsp. minced fresh basil
1 Tbsp. minced fresh sage
1 Tbsp. minced fresh oregano
freshly ground black pepper
Preheat the oven to 400°F. Put the eggplant in a colander and sprinkle with the salt. Let stand until moisture begins to bead on the surface of the eggplant, about 15 minutes.
Pat the eggplant dry. Spread on a sided baking sheet and pour 1⁄4 C. of the olive oil over the eggplant. Toss to coat evenly. Sprinkle with the 1 tsp. salt. Bake, turning once or twice, until tender, 25-30 minutes.
In a large skillet, heat the remaining 1⁄4 C. olive oil over medium-high heat. Add the onion and sauté until browned, 5-7 minutes. Add the zucchini, bell pepper, and garlic. Reduce the heat to medium and sauté until the pepper is tender, about 10 minutes. Stir in the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have melted, about 20 minutes. Add the eggplant and cook until the flavors meld, about 10 minutes. Stir in the basil, sage, and oregano. Season with pepper and adjust the seasonings to taste. Divide among 6 small plates and serve.