Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened
all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char
off the pepper removing the skins. Seed
the pepper and thinly slice.
Heat 3 tablespoons extra-virgin olive oil
in a deep skillet or Dutch oven
over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions
, potatoes, garlic, salt, pepper, rosemary, thyme
and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes
and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
Cool completely and store for make-ahead meal.
Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.