Steps

1. Cut 1/2 Onion into large, rustic, irregular pieces.
   🕒 01:27
2. Remove the core from 1/2 - 1 Bell Pepper and cut into large, chunky pieces.
   🕒 01:51
3. Cut 2 small Tomatoes into smaller pieces to add color, flavor, and act as a sauce base.
   🕒 02:32
4. Crush 1 clove Garlic with the back of a wooden spoon and remove the germ.
   🕒 03:11
5. Cut 1/2 Zucchini and 1 Eggplant into large, irregular pieces.
   🕒 03:29
6. Heat an appropriate amount of Olive Oil in a frying pan and lightly stir-fry the eggplant and zucchini. Coat everything with oil first, and searing the eggplant skin-side down will give it a beautiful color.
   🕒 04:00
7. Sear the eggplant and zucchini without moving them until they are nicely browned. The key here is to cook them through until tender, not by boiling but by searing.
   🕒 04:54
8. Season the seared eggplant and zucchini with an appropriate amount of Salt and remove them from the pan temporarily.
   🕒 06:08
9. Add an appropriate amount of Olive Oil to the same pan, and grill the bell pepper and garlic. The trick here is to slowly grill the bell pepper skin-side down, being careful not to burn it. If it overcooks, remove it.
   🕒 06:29
10. Season the grilled bell pepper and garlic with an appropriate amount of Salt, then add the onion and let it absorb the olive oil.
    🕒 07:39
11. Add the tomatoes and mash them into a sauce-like consistency, blending everything together. If it feels like there isn't enough moisture, add Olive Oil instead of water.
    🕒 07:55
12. Return the pre-seared eggplant and zucchini to the tomato sauce and toss to combine.
    🕒 08:55
13. Mix everything together and adjust the seasoning with an appropriate amount of Salt.
    🕒 09:26
14. Plate the dish, sprinkle with an appropriate amount of Coarsely Ground Pepper, and it's ready.
    🕒 10:01