Cut the eggplant in half across its width then cut each half into rectangular pieces, about 3/4-inch/1 1/2-cm wide and 2 ½ inches/6 ¼-cm long. Set aside. Cut the potatoes and zucchini to the same size rectangles.

Place the onions in a wide, shallow pot or deep frying pan and cook over low heat, sprinkling with a little salt, until they begin to soften. Add the olive oil and continue cooking the onion until translucent, about 8 minutes. Stir in the garlic. Add the eggplant pieces and stir gently. Add the potatoes and stir. Next, add the peppers and stir. And, finally, gently stir in the zucchini strips. Season lightly with salt and pepper.

Using a small, sharp paring knife and holding the tomatoes, one at a time, in one hand over the pot, cut into small chunks and drop into the vegetables. Add the wine. When it steams up, stir in the bay leaves. Lower heat to low, cover the pot and let the vegetables simmer for about 25 minutes, or until tender. Stir in the petimezi, if using. Add the basil, parsley, oregano, and thyme, cover and continue cooking over low heat another 10 minutes. Taste and adjust seasoning with additional salt and pepper. Serve hot, warm or at room temperature.