| 1 | lb | Eggplant (1 or 2 small eggplants) |
| | Sea salt |
| 1 | lg | Or 2 medium potatoes |
| 1 | md | Carrot |
| 2 | md | Red or yellow bell peppers |
| 1/4 | c | Extra virgin olive oil, plus a little more for garnish |
| 1 | md | Onion, coarsely chopped |
| 1 | | Stalk celery, chopped in 1-inch lengths |
| 1/2 | lb | (1 bunch) fresh green or red chard, thinly sliced |
| 1/2 | lb | Green beans, sliced in 1-inch lengths |
| 5 | | Ripe red tomatoes, peeled and coarsely chopped , (up to 6) |
| 2 | md | Zucchini, cubed |
| 1/2 | c | Coarsely chopped flat-leaf parsley |
| 3 | | Sprigs fresh oregano, (3 to 4) |
| 1 | | Bay leaf |
| 1 | | Sprig fresh rosemary |
| 1 | sm | Dried hot red chile pepper, if desired |
