In a 4-quart dutch oven or saucepan, spray a pan with cooking spray.

Cook the onion and the garlic on low heat until soft, 5-6 minutes, do not let garlic burn.

Add eggplant, peppers and tomatoes, bring to simmer covered for 15 minutes.

Add zucchini, simmer for 10 more minutes or until the vegetables are soft.

Stir in the herbs, season with salt and pepper to taste.

Sprinkle on the bread crumbs and cook another 5 minutes.