Chop garlic and onion. Place onion in skillet over medium heat with olive oil and salt. Cook until translucent. Add garlic and cook until softened. Add in eggplant, zucchini and peppers and saute until softened. Add tomatoes and stir to blend. If necessary now add canned tomato. Add in herbs and stir until blended. Simmer 30 minutes.If it's on the dry side, add broth or water. If doubling or tripling recipe, I will saute eggplant, zucchini and peppers individually and then add into onions and garlic before adding tomatoes and herbs. This is not necessary for a single batch! Serve over quinoa or brown rice.