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1
Basically, I lay a single layer of sliced (about 1/6-1/4 inch thick, I guess) eggplant, zucchini and squash in their own olive oil drizzled baking tray, and sprinkle them with salt. The salt is to sweat them, and I do so for about 10-15 minutes. I drizzle the tops with olive oil, then let them roast in an oven of about 325 degrees til they start to get a lil tender looking. Then I turn em over and keep and eye on the til they're browned a lil and even more tender. Can't really tell you how long... I just eye ball it.
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2
While those three are roasting, I roast the peppers over an open flame to try and get the skin off. Of course, that's optional.) Then I slice the onions and peppers into long thin strips. I start sauteing those, along with the garlic, in olive oil in a big skillet or crock pot. Make sure whatever you're cooking in is big enough to take the other ingredients. After the veggies are done roasting, put each of them into the pot of onions and peppers.
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3
Let all that simmer together for about 10 minutes under low heat, then dash in the white pepper and herbs de provence. If you decide to use fresh individual herbs, be careful with the thyme. It's the strongest one. As usual with me (you'll see), I can't really tell you how much to use. I just dash a few times (ok, well maybe 8 times) to start, then add as it all cooks.
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4
Anyso, let the veggies and the herbs cook a bit, then toss in your tomato. I tend to use the stewed tomatoes, cuz the skin's already not a bother. But, yeah... up to you. Stir all that together, bring it to a boil, then simmer it for about 30 minutes to an hour, stirring every once in a while and checking the taste, adding more spices as you need. I tend to also put a lil bit of cayenne pepper in it. I can't help it, I'm Southern.
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5
Of course, the longer you cook it the better it is. I tend to go for the hour or two hour trek, then chow down with some French bread.
