Wash and dice the zucchini, eggplant, bell peppers, onion, and tomatoes into uniform pieces, about 1-inch cubes.

In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for 3-4 minutes until softened.

Add the diced eggplant and bell peppers to the skillet and cook for about 5-7 minutes.

Layer in the zucchini and diced tomatoes next, mixing thoroughly. Season with salt and pepper. Cover and let it simmer for 15-20 minutes.

Sprinkle in chosen herbs, allowing to cook uncovered for an additional 5 minutes.

Remove from heat and let it sit for a few minutes. Garnish with fresh basil before serving.