Sauté the Onion: Heat the EVOO in a large skillet or pan over medium heat. Add the finely diced onion and sauté until it begins to turn golden brown.

Add the Pepper: Once the onion is ready, stir in the diced bell pepper. Let it cook until it starts to soften.

The Eggplant: Add the cubed eggplant to the pan. This vegetable acts like a sponge, so ensure it is well incorporated with the oil and other vegetables.

The Zucchini: Next, add the zucchini pieces. Season the entire mixture with sea salt and a generous amount of freshly ground black pepper.

Slow Cook: Lower the heat to medium-low, stir well, and let the vegetables sauté slowly together.

Prep the Tomatoes (Blanching): While the vegetables are cooking, prepare the tomatoes. Bring a small pot of water to a boil. Make a shallow "X" incision on the bottom of each tomato. Submerge them in the boiling water for 45 seconds, then remove and immediately place them in an ice bath or under very cold running water.

Peel and Dice: Peel the tomatoes (the skin should slip off easily). Dice the peeled flesh into small squares.

Combine: Add the diced tomatoes to the skillet along with the dry white wine. Mix everything thoroughly and allow it to simmer slowly so the flavors can meld together beautifully.