- Heat 2 tbsp extra virgin olive oil in heavy-bottomed pot on medium high heat. Sauté onions for 3 minutes before adding chopped garlic and sauté for 1 minute. Add in prepared cubed eggplant and cook for 4-5 minutes stirring often and adding a few tablespoons of water if needed.
- Next, add sliced zucchini, bell pepper and diced jalapeno and cook for 2 minutes before adding fresh diced tomato and 1 can of diced tomatoes, red chili flakes, sea salt and fresh cracked pepper and let simmer for 10 minutes.
- Stir in balsamic vinegar, 1 tablespoon extra-virgin olive oil and fresh chopped basil. Top with crumbled goat cheese and chopped basil to garnish to serve.
*Generously salt cubed eggplant and let sit for 15-20 minutes. Rinse, drain and pat dry before adding to dish.