Wash and slice the eggplant. Place the slices in a colander and generously sprinkle them with kosher salt. Give them a good toss to ensure all the slices are coated. Set aside over a plate to collect the drippings while you wash and slice the other vegetables.

If using fresh Roma tomatoes, remove the seeds and cut them in ½" chunks. If using canned whole tomatoes, crush them gently with your hands in a bowl or cut them in ½" chunks.

Preheat a cast iron Dutch oven over medium high heat. Add the onions and a tablespoon of olive oil. Cook, stirring frequently, until they start to brown, which should take about 10 minutes.

Add the garlic to the pot and cook for an additional 2 minutes, making sure to stir constantly until it becomes soft and fragrant. Be cautious not to let it burn.

Once done, transfer the onions and garlic to a large bowl.

Add the zucchini to the pan with another tablespoon of olive oil. Cook, stirring often, until all slices are nicely browned, about 10 minutes.

Transfer the zucchini to the bowl.

Add the peppers to the pot with another tablespoon of olive oil. Cook, stirring often, until they have softened and browned a bit, about 8 minutes.

While the peppers are browning, dry the eggplant slices with papers towels to remove moisture and excess salt.

Transfer the peppers to the bowl once they are ready.

Add the eggplant to the pot with the rest of the olive oil (3 tbsp). Cook about 10 minutes, stirring frequently to make sure they don't stick to the bottom.

Once the eggplant is nicely browned, add all vegetables back to the pot.

Add tomatoes, bay leaf, thyme, oregano, lemon strips and fresh ground pepper.

Stir well and bring to a gentle sizzle over medium-low heat. Cover, reduce the heat to low and simmer, stirring often, for 30 minutes until the vegetables are tender. Taste and adjust seasonings.

Serve warm. Stir in fresh basil shortly before serving or top with fresh parsley.