Spread cut eggplant flat on a dry paper-towel and sprinkle with salt. Set aside.
In a large, heavy skillet heat about 2 tablespoons of oil over medium high heat. Add the onions and garlic and cook, stirring occasionally, until the onion is soft and translucent. Add a pinch or two of salt to taste.
With the heat still on medium high, stir in the bell pepper and cook for about 2 minutes (if it seems too dry you can add a little more oil). Add the tomatoes, half of each of the dry spices and salt to taste. Cook for another minute.
Add the eggplant and cook, stirring occasionally, for about 5 to 10 minutes, until the eggplant is softened. Then add the zucchini and the rest of dry spices. Mix well and reduce the heat to medium and cook for another 5 to 8 minutes till all the vegetables are done. Season to taste with salt and pepper.
Mix in the fresh herbs just before serving.