A French classic that combines all those vegetables that are now available in abundance. Enjoy the smells and the colours of this rustic dish - excellent combined with L'Authentique Toulouse sausages and a nice glass of red wine.
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add capsicums and stir to combine. Cover and cook for a few minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.