1. 1

   Step 1

   Wash all the vegetables. Dice 1 eggplant, 2 zucchini, 1 red bell pepper, and 1 green bell pepper. Thinly slice 1 yellow onion and mince 3 garlic cloves.

2. 2

   Step 2

   Roughly chop 6 fresh tomatoes.

3. 3

   Step 3

   Heat 3 tablespoons of olive oil in a large skillet.

4. 4

   Step 4

   Sauté the diced eggplant in the hot oil for 8 minutes until tender.

   Timer 8 min
5. 5

   Step 5

   Remove the eggplant from the skillet and set aside.

6. 6

   Step 6

   Sauté the diced zucchini in the same skillet for 6 minutes.

   Timer 6 min
7. 7

   Step 7

   Remove the zucchini and set aside with the eggplant.

8. 8

   Step 8

   Sauté the bell peppers for 5 minutes in the skillet.

   Timer 5 min
9. 9

   Step 9

   Add the sliced onion to the peppers and sauté everything for 3 minutes.

   Timer 3 min
10. 10

    Step 10

    Stir the minced garlic and chopped tomatoes into the mixture.

11. 11

    Step 11

    Return the eggplant and zucchini to the skillet.

12. 12

    Step 12

    Add 1 tablespoon of herbes de Provence, and season with salt and pepper to taste.

13. 13

    Step 13

    Stir gently and let simmer over low heat for 30 minutes.

    Timer 30 min
14. 14

    Step 14

    Serve hot or warm, according to your preference.

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