• 1 medium eggplant, cut into 1-inch cubes
• 1 tablespoon kosher salt, for degorging eggplant
• 2 medium Yukon gold potatoes, peeled, 1-inch cubes
• 1 red bell pepper, 1-inch pieces
• 1 yellow bell pepper, 1-inch pieces
• 2 medium zucchini, 1-inch pieces
• 1 pint baby tomatoes (cherry or grape), halved
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 4 garlic cloves, thinly sliced
• 1 to 2 cups Martone Street Campagna Marinara or Arrabbiata sauce (about half to a full 24 oz jar — use Arrabbiata for a spicier stew)
• ¾ cup extra virgin olive oil, divided
• ¼ teaspoon red pepper flakes (optional — omit if using Arrabbiata)
• ¼ cup fresh basil leaves, torn
• 1 tablespoon red wine vinegar
• Kosher salt and black pepper, to taste

1. Degorge the Eggplant — Toss the eggplant with the kosher salt in a colander and let sit 30 minutes to draw out excess moisture and bitterness. Pat thoroughly dry before cooking.
2. Sear the Vegetables Separately — Heat about half the olive oil in a large Dutch oven over medium-high. Working in batches so the pot isn’t crowded, sear the eggplant until golden (5–6 min), then the potatoes (7–8 min), then the peppers (4–5 min), then the zucchini (3–4 min). Remove each batch to a sheet pan as it finishes.
3. Build the Base — Add the remaining olive oil to the pot. Sauté the onion and celery until softened, about 5 minutes, then add the garlic and cook 1 minute more, until fragrant.
4. Add the Sauce — Stir in the Martone Street sauce (Campagna Marinara, or Arranbiata for more heat). If using red pepper flakes alongside the Campagna Marinara for extra spice, add them now. Simmer 8–10 minutes to concentrate the flavor.
5. Return the Potatoes — Add the potatoes back to the pot. Cover and simmer gently, 10 minutes.
6. Add Eggplant and Peppers — Stir in the eggplant and peppers. Simmer uncovered, stirring occasionally, 10 minutes.
7. Add Zucchini and Baby Tomatoes — Fold in the zucchini and halved baby tomatoes. Simmer just until the zucchini is tender and the tomatoes begin to blister but still hold their shape, 5–7 minutes.
8. Finish and Rest — Off heat, stir in the torn basil and red wine vinegar. Season to taste with salt and pepper. Let rest 15 minutes before serving so the flavors settle.

Chef Notes:

• Martone Street sauce replaces the canned San Marzano base — it shortcuts the simmer without losing the fresh-tomato, no-added-sugar character of the brand.
• Arrabbiata brings built-in heat for a crowd that likes spice; skip the red pepper flakes in that case so the heat doesn’t stack.
• Baby tomatoes go in at the very end with the zucchini so they blister and stay bright rather than breaking down into the sauce.
• Serve warm, room temp, or cold — ciambotta actually improves overnight.
• Good with crusty bread, a fried or poached egg on top, or shaved pecorino.