Peel off half of the eggplant skin in alternating lengthwise strips. Halve eggplant; remove loose seeds and any foamy core. Cut into 2- x 3/4- x 3/4-inch/5 x 2 x 2 cm batons. Sprinkle with 1/2 tsp/2 mL of the salt; toss to coat.

Halve zucchini lengthwise; cut crosswise into 2-inch/5 cm pieces. Sprinkle with 1/2 tsp/2 mL of the salt; toss to coat. Let eggplant and zucchini stand, separately, for 30 minutes.

Fold eggplant in clean kitchen towel; press out excess moisture. Repeat with zucchini. With kitchen string, tie parsley, thyme and bay leaf to make a bouquet garni; set aside.

In skillet, heat oil over high heat; fry eggplant and zucchini in batches until light golden, transferring to colander or paper towel-lined plate to drain excess oil.

Pour off all but 3 tbsp/45 mL of oil from pan; reduce heat to medium. Add onions; fry until soft. Add green and red peppers; fry until tender-crisp. Stir in garlic; cook for 1 minute. Stir in tomatoes, remaining salt and pepper; add bouquet garni and cook until tomatoes begin to give off liquid.

Return eggplant and zucchini to pan. Bring to simmer; cover and cook over medium-low, stirring occasionally, until vegetables are tender but not falling apart, about 20 minutes. Remove bouquet garni.

Makes 6 servings.