First cut the eggplant in bite sized pieces and sprinkle with salt. Let it sit for 10 minutes to sweat out any bitter juices and then give it a good rinse and pat dry. Chop the other ingredients during the waiting time.

Then, in a large deep skillet over medium heat, add the oil and fry the onions for 4 minutes stirring often until very fragrant. Then add the garlic and fry 3 more minutes. The onions will begin browning and the garlic will have some golden color and smell delicious.

Add bell peppers and cook for 3 minutes stirring often

Add the eggplant to the pan, season with half of the salt and pepper, stir, then cover the pan for 5 minutes

Next stir then add the tomatoes and the rest of the salt and pepper, stir and cover again for 5 minutes

Last, add the zucchini and herbs de provence and cover, turn the heat to low and simmer an additional 10 minutes.

Last, add the fresh herbs and stir.