Gather the ingredients.
Place a single layer of paper towels on 2 large plates. Put the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoons of the salt. Allow the eggplant to sit for 20 minutes; this process is known as degorgement, in which the salt extracts liquid from the eggplant, and the liquid is then absorbed by the paper, making the dish less soggy.
In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables, as this will turn them into a soggy mess; cooked slowly, each of the vegetables will remain distinct.
In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat, and transfer the browned vegetables to the tomato mixture.
Pat the eggplant dry with a fresh paper towel and add it along with the zucchini and yellow squash to the tomato mixture.
Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and remaining 3/4 teaspoon salt and cook for an additional 5 minutes. Enjoy.
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