When cool, carefully remove the skin and cut into 3/4 inch cubes. Cut the peppers in half lengthwise, cut crosswise in strips about 1/4 inch wide. Heat the wine in a large heavy casserole and saute the onion and garlic for 3 minutes. Add the peppers and eggplant and cook a further 5 minutes. Add the herbs, 2 chopped tomatoes, salt and pepper to taste. Gently stir to combine.

Cover and simmer over low heat for 10 minutes, stirring occasionally. Cut the zucchini in half lengthwise, and then in large slices; add along with the remaining chopped tomato. Cook an additional 10 minutes, covered, stirring occasionally. Turn off the heat and stir in the parsley. Let rest for 1 hour or so. Gently heat and season with salt and pepper to taste before serving.