In a large bowl add the chopped eggplant and sprinkle with half a teaspoon of salt, stir to combine, let sit 20 minutes. Drain and gently squeeze to remove a little moisture (before adding to pot)
In a large pot (dutch oven) add the olive oil, garlic and onion, when onion becomes clear add peppers, stir and cook on medium for approximately 10 minutes.
Add chopped tomatoes and half the spices, add eggplant and zucchini, top with other half of spices. Stir often and cook on low for approximately 45-60 minutes, or until the vegetables are cooked to desired doneness. (I found 50 minutes was good for me) Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. It tastes great cold or warm. You could even serve it for brunch with a fried egg on top. To freeze - cool completely then store in the freezer for up to 3 months in an airtight container. Thaw and then reheat to desired temperature.