4 servings
Peel vegetables and cut into pieces. In a saucepan, sauté the garlic with 2 tablespoons of oil and a little water. Add eggplants and bell peppers and cook for 5 minutes. Add tomatoes, potatoes, and zucchini. Season with salt and add oregano and basil leaves. Simmer, stirring occasionally. If needed, add water or vegetable broth.
