2 small red onions, peeled and cut into 12 wedges each
3 cloves garlic, thinly sliced
1 large eggplant, cut into 1-inch (2 1/2cm) chunks
2 zucchinis, cut on a bias into ¾-inch (1 ¾ cm) rounds
2 yellow peppers, cut into 1-inch (2 ½ cm) chunks
1 bay leaf
1 tablespoon (5g) finely chopped oregano
1 teaspoon (5g) finely chopped thyme
4 tomatoes, seeded and cut into 1-inch chunks
2 tablespoons (30ml) red wine vinegar
¼ cup (20g) finely chopped basil
½ cup (125g) crumbled feta
Heat oven to 350F (176C).
Place tomatoes with juice onto a rimmed baking sheet. Break tomatoes into bite-sized pieces with hands and drizzle with 1 tablespoon (15ml) olive oil. Season with salt and pepper and bake for 30 minutes, stirring every 10 minutes.
Heat 2 tablespoons (30ml) olive oil in a large Dutch oven or heavy bottomed saucepan over medium heat.
Add onions and cook until beginning to soften, 7 to 10 minutes. Season with salt and pepper.
Add garlic and cook 2 to 3 minutes. Add remaining oil, eggplant, zucchini and peppers and cook for 5 minutes.
Add bay leaf, oregano, thyme, fresh tomatoes and roasted canned tomatoes. Season with salt and pepper. Bring to a boil, reduce heat to simmer. Cover and cook until tender, 25 to 30 minutes.
Stir in vinegar and cook for 5 minutes. Stir in basil and sprinkle with crumbled feta.