Heat olive oil in a large skillet over medium heat.

Add onion, fennel, celery, and peppers to the skillet.

Season with 1 teaspoon of kosher salt and add bay leaves.

Toss the vegetables to coat them in oil.

Cover the skillet and let the vegetables sweat over low heat for about 10 minutes, or until tender.

Heat vegetable oil in another skillet over medium-high heat.

Add eggplant to the hot oil and cook, turning to brown all sides, for about 6 to 7 minutes.

Drain the cooked eggplant on a paper-towel-lined baking sheet.

Add the remaining vegetable oil to the skillet and repeat the process with the zucchini, browning on all sides, for about 6 to 7 minutes.

Remove the browned zucchini and drain on a paper-towel-lined baking sheet.

Meanwhile, bring cider vinegar and honey to a boil in a small saucepan.

Cook until the mixture is syrupy and reduced by about half, which should take approximately 2 to 3 minutes.

Once the onion, fennel, celery, and peppers are tender, remove the lid and add the sun-dried tomatoes to the skillet.

Cook uncovered to evaporate excess liquid, about 2 to 3 minutes more.

Sprinkle in the capers and oregano.

Pat the eggplants and zucchini dry.

Season the eggplants and zucchini with 1/2 teaspoon of salt.

Add the eggplants and zucchini to the skillet with the other vegetables and toss to combine.

Drizzle in the reduced vinegar mixture.

Season with the remaining 1/2 teaspoon of salt (or as needed) and toss for a minute or two, just until the vegetables are glazed.

Serve warm or at room temperature.