Heat olive oil in a Dutch oven or large saucepan over medium heat. Add minced garlic and chopped onion, and cook until soft and translucent, about 5 minutes.

Cut the eggplant, zucchini, and green peppers into 1-inch pieces. Add them to the pot along with dried oregano, basil, and parsley. Stir to coat with oil and seasonings, then sauté for 5 minutes.

Add crushed canned tomatoes, cover, and simmer over low heat for 45 minutes. Season with fresh ground pepper to taste. Adjust salt if needed before serving.