4 Roma tomatoes, diced
2 small eggplants, sliced
1/2 pound zucchini (about 3), sliced
1-2 bell peppers, diced
1 onion, diced
2 cloves garlic, crushed
2 tablespoons Herbes de Provence
olive oil
salt and pepper
Place the eggplant and zucchini in a colander and salt lightly. Let stand for 30 minutes; then rinse and drain.
In a large pot, put in the olive oil, onion, and garlic. Add in the bell pepper. Cover to keep in moisture. Cook for 20 minutes, stirring frequently, and add olive oil as necessary to prevent singing.
Add the tomatoes and Herbes de Provence. Stir well and cook for another 15 minutes.
Add the eggplant and zucchini to the pot. Cook for about 30 minutes. Let stand 10 minutes; serve hot or cold.