Hungarian version


1 medium onion (peeled and diced)
1 eggplant (peeled and diced)
3-4 zucchini (peeled and diced)
1 red bell pepper
1 green bell pepper
8 tomatoes
5 garlic cloves
Herbes de Provence or a mix of thyme, parsley, oregano, lavender, all spice and a pinch of basil
salt and pepper to taste
extra virgin olive oil

In a large saute pan sautee the onion in a bit of olive oil until translucid.
Add the diced eggplant and sautee until it becomes golden in color. Add a dash more olive oil and add the zucchini, then the peppers and tomatoes. Add the whole garlic cloves, the spices, salt and pepper. Do not stir. Cover with a lid and let stew for about 15 minutes. At this point the vegetables will have reduced a bit in volume from cooking and you will have room to stir and mix the herbs with the rest of the ingredients in the pan. Turn the heat down to medium or low and simmer for at least 30 to 40 minutes.
Uncover and let simmer 20 to 30 minutes on low until most of the cooking liquid has evaporated.