This is less of a recipe and just an idea for a good treatment of these two items. By all means add some spicy pork sausage if you’d like—it’s a great combination.
Dice the eggplant (no need to salt, soak and drain as many recipe say—these are tender, fresh eggplants and I generally think that step is unnecessary). Clean and cut the peppers into 1-inch long strips. Saute both in a large skillet generously coated with olive oil over high to medium-high heat until browned and tender. Add 1 -2 cups diced tomatoes (depending on how saucy you want it) and bring to a simmer. Cook gently for about 10 minutes until the tomatoes reduce. Turn down heat and cover if the veggies start getting to dark. Salt to taste.
Add some minced garlic a minute or two before the veggies are done. Serve with a sprinkling of chopped parsley and a drizzle of good olive oil, tossed with pasta, on toasted bread, over rice, as a side to grilled meat or fish. . .