Peel the eggplant and zucchini, dice them coarsely or, if they're thin enough, into round slices or semicircles. Salt the chopped eggplant well and leave it to drain out the bitter juice.
Dice the peppers and tomatoes. Chop the onions and garlic finely.
Put the tomatoes in a pot to boil until the water evaporates. Once this happens, remove from the heat.
Braise the garlic in a pot, then add the onions and peppers. Once braised and softened as well, add the zucchini and eggplant.
Braise them as well, add the tomatoes, spices and a little more oil. Stir well. Boil until all vegetables are fully cooked.