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Cut all the vegetables into bite-sized pieces.
Soak the eggplant in water for 10 minutes to reduce bitterness, then drain and pat dry.
Crush the black peppercorns using a mortar and pestle, or place them on a cutting board and gently crush them with a jar.
In a medium bowl, crush the canned tomatoes by hand. Set aside.
In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the garlic and black pepper and sauté for a couple of minutes.
Add the crushed tomatoes and bay leaves. Once it starts to simmer, cover and reduce the heat to medium-low.
In a separate pan, sauté each vegetable in batches with olive oil and a big pinch of salt, then transfer to the Dutch oven.
Sauté the onion until slightly softened.
Sauté the zucchini and squash until lightly golden.
Sauté the bell pepper until slightly golden.
Sauté the eggplant until soft and tender, about 3–4 minutes.
Once all the vegetables are in the Dutch oven, cover and cook for 30 minutes, or until everything is soft.
Then uncover and simmer for another 15 minutes to thicken the sauce slightly.
Serve warm with bread, or chill and enjoy cold.