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Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables.
Pat the eggplant dry with a paper towel.
Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add the eggplant, reduce to medium heat and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl.
Refresh oil as needed. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to the bowl with the eggplant.
Refresh oil if needed. Add the onion and cook 4-5 minutes or until the onions begin to soften, adjusting the heat as necessary so the onions don't burn.
Add the red bell peppers and continue cooking another 3-4 minutes or until beginning to soften.
Add chopped tomatoes and garlic and cook 1-2 minutes.
Add wine, bring to a boil and cook 1-2 minutes.
Add crushed tomatoes, bay leaf, oregano and crushed red pepper flakes.
Return eggplant, zucchini and yellow squash to the pot, reduce heat to medium-low and simmer uncovered 20-25 minutes or until vegetables are tender.
Season with salt and pepper to taste. Remove bay leaf. Stir in basil.