Mediterranean Vegetable Stew - cooking recipe

Ingredients

1 lb eggplant, cut into 1 inch pieces (can be unpeeled or peeled)
2 zucchini, cut into 3/4 inch pieces
2 teaspoons salt
5 tablespoons olive oil, divided
1 large red onion, cut into 1/4 inch pieces
2 celery ribs, cut into 1/4 inch slices
1 red bell pepper, cut into 3/4 inch pieces
2 -3 cloves garlic, minced
1 cup dry red wine
1 (28 ounce) can tomatoes, chopped with juices (or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped)
2 medium red potatoes, peeled and cut into 3/4 inch pieces
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup chopped fresh basil
3 tablespoons balsamic vinegar

Preparation

Put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt.
Let stand for 30 minutes to 1 hour.
Rinse under cold water; drain very well and pat dry with paper towels.
In a large Dutch oven, heat 3 tablespoons oil over medium heat.
Add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; Transfer to another bowl and set aside.
Add the remaining 2 tablespoons oil to the Dutch oven; heat; add the onion, celery and red pepper.
Cover and cook for 5 minutes or until the onion is tender.
Add the garlic; cook for 1 minute.
Add the wine and increase to high heat.
Cook for about 3 minutes or until the wine is reduced by half.
Add in the tomatoes with juice and the potatoes.
Bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes.
Add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender.
Add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through.
Add in the vinegar; stir.
Season to taste with salt and pepper.
I serve this hot over polenta or rice.