Cut the zucchini lengthwise in half, then slice into 1cm thick half-moons. Trim the eggplant, cut it lengthwise in half, and slice into 1cm thick half-moons. Remove the seeds and stem from the yellow bell pepper and dice into 1cm pieces. Remove the core from the onion and dice into 1cm pieces. Mince the garlic.

Slice the bacon into 2cm wide strips.

Heat olive oil, garlic, and onion in a pot over medium heat. Once the onion becomes translucent, add the bacon, zucchini, eggplant, and yellow bell pepper. Stir until the vegetables are coated in oil.