Wash all the bell peppers, eggplants, and zucchini.

Peel the garlic and onions.

Cut all the vegetables into pieces of the same size—large cubes, at least 1 inch by 1 inch. Mince the garlic. Tie the thyme and rosemary together with kitchen twine to make a bouquet garni (this makes it easier to remove the stems later).

Sauté each vegetable separately, except the tomatoes, in a well-oiled and very hot skillet or pan. Make sure the pan is hot enough so the vegetables don’t steam too much. Sauté them in olive oil without letting them brown.

Once all the vegetables have been sautéed separately, combine them in a large pot with the tomatoes and the bouquet garni. Let everything simmer gently.

Don’t forget to season with salt and pepper.