Prep the vegetables: wash all vegetables, cut the eggplants into cubes, cut the tomatoes in quarters, then in halves, seed and chop the peppers, cut the zucchini lengthwise and then in 1-inch slices, slice the onion thinly, crush the garlic.
Sprinkle zucchini and eggplant with salt, put them in a colander and let sit for about 15 minutes.
Pat them dry with paper towel.
In a large saucepan, heat the olive oil, sauté the onion until translucent.
Add bell pepper and eggplant, season with salt and cook over low heat for about 5 minutes
Add zucchini, season again with salt, and cook over low heat for 5 minutes
Add tomatoes and garlic, generously sprinkle with herbs from Provence, cover and
cook over low heat for an extra 30 minutes