Sprinkle the eggplants with salt and let sit for 1 hour to draw out the juices. Rinse and pat dry.

Heat 2 tablespoons of oil in a large stew pot over medium heat and add the onions and garlic and a small pinch of salt. Sweat down until translucent, around 5 minutes. Add the tomato paste to the pan and stir to combine.

Add eggplant, zucchini, and bell peppers to the pan, cover and cook over medium heat. Stir every ten minutes, for 35-40 minutes, until vegetables reduce about halfway in size.

Right before vegetables reach tenderness, add in the red wine vinegar. Stir to combine. Taste and add more salt, pepper, or red wine vinegar if desired.

Remove from heat. Serve hot or cold, with bread and j’ben cheese.