Heat olive oil over medium high heat in a large shallow pan. Add eggplant, zucchini, red bell peppers, onion and garlic and cook, stirring often until veggies begin softening.
Cover pan, reduce to medium low heat and let cook for 10-15 minutes until eggplant is mostly softened.
Add tomatoes, mixing well. Cover and cook for 5-7 minutes until slightly thickened and veggies are tender but still have some bite. Serve over pasta, polenta or quinoa, or your favorite grain, and top with parmesan cheese if desired.
