Cut the eggplant into medium-sized dice, put in a strainer for half an hour and salt generously until it renders its juice. Scald the tomatoes, remove the seeds, peel and cut into quarters.
Heat 2 tablespoons olive oil in a large frying pan, add sliced zucchini, fry until it browns and put in the pot. Rinse and dry the eggplant, fry like the zucchini (for approx. 10 minutes) and put in the pot. Fry the pepper chopped into strips for approx. 5 minutes and add it to the zucchini and eggplant. In the same pan fry the onion until transparent, add pressed garlic, tomatoes, season with thyme and herbs of Provence; fry for approx. 10 minutes. Add the remaining vegetables, chopped parsley and basil leaves, Vigora all purpose universal seasoning and pepper. Stew for another 10 minutes.