Arrange eggplant slices flat on a large platter. Season with salt and allow to rest for 20 minutes to pull out moisture. Rinse off salt, pat dry, and dice into cubes. Set aside.
Heat oil in a large sauce pot over medium heat. Add green bell pepper, onion, and garlic. Cook until onions become translucent, about 5 minutes.
Add Dei Fratelli Seasoned Diced Tomatoes, eggplant, and zucchini. Allow to heat through, about 5 minutes. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Season with salt and pepper.
Garnish with minced green bell pepper and serve with toasted bread and butter.