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Prepare the Vegetables:
Wash and chop all the vegetables into bite-sized pieces. Try to keep them uniform in size for even cooking.
Sauté the Aromatics:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Add the Vegetables:
Stir in the bell pepper, zucchini, and eggplant. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften
