1 Separately dice the vegetables into small cubes
2 Heat the pan on medium heat with a tablespoon of oil and add the onion.
3 Brown for 2 minutes, then add the eggplant and peppers.
4 Cook for 2 to 3 minutes then add the zucchini and continue cooking for 2 minutes, stirring regularly.
5 Add the tomatoes and the Herbes de Provence. Cover with the lid and cook for 40 minutes on low heat.
6 5 minutes before the dish has finished cooking, add the garlic and season to taste.
Tip: Once the dish is cooked, add some grated Parmesan.