Summer Vegetable Cianfotta recipes

Name: Summer Vegetable Cianfotta recipes
Ingredients: 1 globe eggplant, trimmed and diced (about 4 cups); 4 summer zucchini or squashes, trimmed and diced (about 4 cups); kosher salt; 1 fennel bulb; 2 cups extra virgin olive oil; 5 cloves garlic, smashed with the side of a knife; 4 sprigs (fresh) marjoram; 1 bay leaf; 3 Yukon Gold potatoes, cubed (about 2 cups); 2 cups water; 1 cup fiorelli or thinly sliced squash blossoms; 1 cup cherry tomatoes, stemmed and halved; Block of aged pecorino for shaving