In a heavy-based pan, add Olive Oil (1 splash), Garlic (2 clove) and Red Bell Pepper (2). Cook, stirring, over a medium-high heat for 2-3 minutes, or until bell peppers begin to soften.
Add Eggplant (1) and Zucchini (2). Stir together and cook for another 2 minutes, or until the vegetables begin to soften.
Add Tomato (3) and Red Wine Vinegar (1 tablespoon). Cook, stirring, for 1 minute, or until the vinegar evaporates.
Add Water (1/4 cup). Season with Salt and Pepper (to taste). Cover and allow to simmer for 5 minutes, or until sauce has thickened.
Garnish with Fresh Parsley (to taste). Serve and enjoy!