3. In a large cooking pot with thick bottom, put in olive oil, onions, and chopped garlic. Add in the bell pepper. Cover to keep in the moisture. Cook for 20 minutes, stirring frequently, and add olive oil as necessary to prevent burning.
4. Add the tomatoes and Herbes de Provence. If you don't have good garden tomatoes with flavour, add a small can of tomato paste. Stir well and cook for another 15 minutes.
5. Cut the eggplant into disks. Cut zucchini into disks.