Slice the onion. Peel the garlic clove.

In a Dutch oven, heat a drizzle of olive oil and sauté the onion, garlic, and the bell pepper (seeded and cut into strips). Cook for a few minutes, then add the diced tomatoes. Next, add the chopped eggplant and zucchini.

Simmer on low heat for at least 1 hour. Add Herbes de Provence, salt, and pepper.