Ingredients

• 1 can(28 ounces) whole peeled tomatoes
• 6 Tablespoonsextra-virgin olive oil
• 1 largeeggplant (1 pound), cut into 1-inch pieces
• coarse salt
• ground pepper
• 2 largesyellow onions (1 pound total), diced large
• 1 headgarlic, cloves smashed and peeled
• 2 bellspeppers (any color), seeded and diced large
• 2 largeszucchini (1 pound total), diced large
• 1 bayleaf
• 1 Tablespoonfresh marjoram or oregano leaves
• 2 tos3 tablespoons red-wine vinegar

Directions

1. Preheat oven to 350 degrees.
2. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into ¾-inch pieces.
3. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
4. Meanwhile, in a colander, toss eggplant with 1 ½ teaspoons salt.
5. Let sit 20 minutes
6. Then squeeze out excess liquid.
7. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium.
8. Add onion and cook, stirring occasionally, until translucent, 5 minutes.
9. Add garlic and cook until onions and garlic are soft, 5 minutes.
10. Add peppers and cook, stirring, until crisp-tender, 4 minutes.
11. Season with salt and pepper.
12. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot.
13. Cook, stirring occasionally, until mixture comes to a simmer.
14. Reduce heat to medium-low, partially cover
15. Cook 15 minutes at a gentle simmer until vegetables are tender but not mushy
16. Season to taste with vinegar, salt, and pepper.
17. Remove bay leaf before serving.