If desired, place the eggplant in a colander and sprinkle with 1-1/2 teaspoons salt. Let stand for at least 20 minutes or up to 1 hour. Rinse well under cold water and pat completely dry with paper towels.

In a large dutch oven or flameproof casserole, heat the oil over medium-high heat. Add the eggplant, onion, bell pepper, zucchini, celery, carrots, Herbes de Provence. Cook, stirring often, until the onion softens, about 3 minutes. Reduce the heat to medium and cover tightly. Cook until the eggplant is tender, about 8 minutes. Stir in the garlic and cook for 1 minute.

Stir in the tomato sauce, red wine and red pepper. Bring to a simmer. Reduce the heat to medium-low and simmer stirring, until all of the vegetables are tender, about 15 minutes. During the last 5 minutes of cooking, stir in the olives. Season with additional salt to taste.

Spoon the ragout over hot rice and serve immediately sprinkled with the parsley or basil.