Summer Veggie Stew

2-3 potatoes
⅓ cup extra-virgin olive oil, plus more as needed
3–4 eggplants cut into ¾-in. chunks
2 tsp. kosher salt, divided, plus more to taste
2 large yellow onions, peeled and chopped
2 large Cubanelle peppers, seeded and cut into ¾-in. pieces
1 medium red or yellow bell pepper, seeded and cut into ¾-in. pieces
1½ cup uncooked tomato purée (passata), fresh is best
⅓ cup coarsely chopped cilantro, divided
⅓ cup coarsely chopped parsley leaves, divided
20 basil leaves, preferably purple, torn
½ tsp. cayenne pepper
½ tsp. ground coriander seeds
2 tsp. ground savory or dried thyme leaves
3 garlic cloves, mashed into a paste

Yield: 4 Servings
Time: 50 minutes