Washing and Chopping Vegetables:Rinse the eggplants, zucchinis, bell peppers, and tomatoes thoroughly under cold water.

Cut the eggplants, green chili and zucchinis into thin rounds, about 1/4-inch thick.

Slice the tomatoes into thin rounds.

Peel and mince the garlic cloves.

Prepping Herbs and Garlic:Rinse the fresh herbs (thyme, basil, parsley) and pat them dry with a paper towel.

Remove the leaves from the stems and chop them finely.

Set aside the minced garlic and chopped herbs.

Sautéing Garlic:Heat 1/4 cup of olive oil in a large skillet or Dutch oven over medium heat.

Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Adding and Layering Vegetables:Add the bell peppers to the skillet and sauté for 5-7 minutes until they begin to soften.

Layer the eggplant, zucchini, and tomato slices alternately in the skillet, arranging them in a spiral or in rows, depending on your preference.

Drizzle the remaining 1/4 cup of olive oil over the layered vegetables.

Sprinkle the chopped fresh herbs, salt, and pepper evenly over the vegetables.

Simmering and Finishing the Dish:Reduce the heat to low, cover the skillet, and let the vegetables simmer for about 30-40 minutes, or until they are tender and have released their juices.

Occasionally check the dish to ensure it’s not sticking to the bottom, and gently stir if necessary.

Remove the lid for the last 10 minutes of cooking to allow some of the liquid to evaporate and concentrate the flavors.