Giambotta (Southern Italian Vegetable Stew)

Ingredients

• 1 Tbsp. oil or water
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 medium eggplant, cut into 1-inch pieces
• 1/2 cup (120 ml) water or vegetable broth
• 1 (28-oz.) can fire-roasted diced tomatoes
• 2 large yellow potatoes, peeled and chopped
• 2 red bell peppers, seeded and diced
• 2 medium zucchini or summer squash, diced
• 2 bay leaves
• 1 tsp. dried thyme
• 1 tsp. oregano
• 1 tsp. dried parsley
• 1 tsp. dried tarragon
• 1 tsp. salt
• 1/2 tsp. Freshly ground pepper
• 1/2 cup (10 to 12 leaves) chopped basil