Ingredients
1 large eggplant, peeled and cut into 1-inch cubes1-1/2 teaspoons kosher salt, divided3 tablespoons olive oil2 medium sweet red peppers, cut into 1/2-inch strips2 medium onions, peeled and chopped4 garlic cloves, minced1/4 cup tomato paste1 tablespoon herbes de Provence1/2 teaspoon pepper3 cans (14-1/2 ounces each) diced tomatoes, undrained1-1/2 cups water4 medium zucchini, quartered lengthwise and sliced 1/2-inch thick1/4 cup chopped fresh basil2 tablespoons minced fresh rosemary2 tablespoons minced fresh parsley2 French bread baguettes (10-1/2 ounces each), cubed and toasted
Preparation
Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well.
In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally.
Stir in fresh herbs. Serve over baguette cubes.
