Festive Vegetable Stew

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1 large eggplant, coarsely chopped

3 large zucchini, coarsely chopped

1 teaspoon salt

2 ounces julienned sun-dried tomatoes in oil, drained, with 3 tablespoons oil reserved

1 onion, sliced

2 cloves garlic, chopped

1 large red bell pepper, coarsely chopped

1 large yellow bell pepper, coarsely chopped

1 can (14.5 ounces) diced fire-roasted tomatoes

1 teaspoon coriander seeds, crushed

1 fresh rosemary sprig

1 fresh thyme sprig

salt and ground black pepper

1/4 cup fresh basil leaves, chopped

fresh italian parsley sprigs (optional)

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