Ingredients

• 5 tablespoons extra-virgin olive oil, divided, plus more as needed and for garnish

• 1 eggplant (unpeeled), cut into 1/2-inch cubes (about 6 cups)

• 2 zucchini, cut into 1/2-inch-thick half-moons (about 3 cups)

• 1 large yellow onion, chopped (about 2 cups)

• 2 tablespoons minced garlic (about 6 garlic cloves)

• 1 teaspoon dried oregano

• 2 tablespoons tomato paste

• 8 cups lower-sodium vegetable broth

• 1 (14.5-ounce) can crushed tomatoes

• 1 cup uncooked French green lentils, rinsed

• 1 (12-ounce) jar roasted red bell peppers, drained and coarsely chopped 

• 1 tablespoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper, plus more to taste

• 1/2 cup loosely packed fresh basil leaves, plus more for garnish

• 1 tablespoon balsamic vinegar