Ratatouille Stew

Name: Ratatouille Stew
Ingredients: 1 medium eggplant (peeled and diced into ½-inch cubes); 4 medium Roma tomatoes (seeded, peeled, and chopped ); 2 ½ tablespoons extra virgin olive oil (divided, plus additional for serving); 1 large yellow onion (minced); 2 large bell peppers (any color) (deseeded and cut into ½-inch chunks); 1 teaspoon dried oregano; ¼ teaspoon crushed red pepper flakes (optional); 2 sprigs fresh thyme (or ½ teaspoon dried thyme leaves); 4 cloves garlic (minced); ¼ cup dry white wine (or vegetable broth or chicken stock); 2 medium zucchini and/or yellow squash (sliced into ½-inch chunks); 1 dried bay leaf; ½ cup Spanish Green Olives (halved); ½-1 teaspoon kosher salt (+ more for salting eggplant); ½ teaspoon black pepper; fresh basil leaves (for serving)