Gather the ingredients.
Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoon salt. Allow the eggplant to sit for 20 minutes.; this is known as degorgement, which means the salt disgorges any liquid in the eggplant which is absorbed by the paper and makes the dish less soggy.
In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables as this will turn them into a soggy mess, the vegetables cooked slowly will keep each of them distinct.
In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture.
Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture.
Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and 3/4 teaspoon salt and cook for an additional 5 minutes.