Eggplant, Pepper & Squash Ragout

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3 tablespoons extra virgin olive oil

1 large eggplant, cut into 1-inch cubes, about 4 cups

-- Kosher salt

-- Coarsely ground pepper

4 cups summer squash, in 1-inch cubes

1 medium yellow onion, thinly sliced

2 to 3 bell peppers, in assorted colors, cut into 1-inch dice, about 3 cups

1 cup cherry tomatoes, half of them halved

1 sprig rosemary

1 bay leaf

1 sprig thyme

2 cups vegetable broth

1 tablespoon tomato paste

1/2 cup chopped basil

1/4 cup capers, rinsed and drained

2 tablespoons red wine vinegar

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