Start by washing the eggplant and slicing it into cubes. Sprinkle the cubes generously with salt and place them in a colander to drain for about 20 minutes. Afterward, rinse off the salt under cold water and pat the cubes dry with a paper towel.

While the eggplant is draining, wash the zucchini and slice it into half-moons, aiming for about ½-inch thickness. Set aside while you heat up your skillet.

Heat a large skillet over medium heat and add a couple of tablespoons of olive oil. Once the oil is hot, add minced garlic, sautéing for about 1-2 minutes until fragrant and golden.

Stir in a generous spoonful of tomato paste into the skillet with the sautéed garlic. Cook for another minute, stirring continuously.

Introduce the drained eggplant cubes to the skillet. Stir them into the sauce and sauté for about 5-7 minutes.

Add the sliced zucchini to the skillet with the eggplant, cooking for an additional 3-4 minutes, until the zucchini is just tender.

If adding diced tomatoes, fold them into the mixture along with the chosen fresh herbs. Cover and let everything simmer for about 2-3 minutes.

Taste the dish and adjust seasoning with salt and black pepper. Serve warm, garnished with extra herbs if desired.