Place the eggplant in a large bowl and sprinkle 1/2 tsp of salt. Quickly mix.
Heat up a frying pan and add 1-2 tbsp of olive oil. Pan fry the eggplant in batches until they are soft, and lightly browned. Remove from heat and set aside.
Using the same pan, add more oil and quickly stir fry the zucchini for a few minutes. set aside.
Add 1 tbsp of oil and pan fry the diced onion, bell pepper and garlic for a few minutes making sure that you don't burn the garlic.
Add the diced tomatoes, tomato paste, sugar, 1/2 tsp of salt, and dry herbs.
Stir and simmer for a few minutes until the tomatoes turn into sauce.
Fold in the eggplant, and zucchini and simmer for a few more minutes.
Taste and season. Add fresh minced basil leaves and a drizzle of olive oil before serving.