Begin by washing and dicing the eggplant, zucchini, and bell peppers into uniform pieces, roughly 1-inch in size. Chop the fresh tomatoes, discarding any tough cores.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and cook for about 5 minutes until slightly golden.

Incorporate the chopped zucchini and bell peppers, stirring for about 5 minutes until they soften slightly. Add the chopped tomatoes.

Sprinkle in your preferred herbs, along with salt and pepper. Cover and let simmer for 30-40 minutes until vegetables are tender.

Taste and adjust seasoning if needed before serving.