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Eggplants: Two medium-sized, roughly one pound in total. The chef stresses that the mythical "male" vs. "female" eggplant debate is unfounded; both types contain seeds and are equally suitable. Proper seeding and searing are crucial to avoid rubbery textures.
Zucchini and Yellow Squash: Two medium zucchinis and one yellow squash, sliced into half-inch thick pieces. Variations can include all green or all yellow produce, depending on preference.
Onion and Peppers: One large red onion and three bell peppers—one green, one yellow, and one red—though the specific colors can be adjusted. The peppers are chopped into larger chunks suitable for maintaining their shape in the stew.