Rinse the zucchini and the eggplant and cut diagonally into 0.5 cm thick slices (approximately 1/4 inch). Coat the eggplant with a little salt.
Rinse and trim the bell peppers, cut in half, remove the seeds and ribs and cut into 2 cm wide strips (approximately 3/4 inch). Lay the strips on a baking sheet with the skin side up and cook under the broiler at 270°C (approximately 525ºF) until bubbles form on the skin. Remove from the oven and remove the skins.
Peel the garlic and shallots and chop the garlic finely. Sauté the garlic with the whole shallots in some oil and simmer in their own juice for about 5 minutes. Shower with the sugar, allow to caramelize and set aside.
Rinse the eggplant and pat dry. Sauté on both sides in some oil together with the zucchini.
Rinse the herbs, shake dry and finely chop everything apart from a few basil leaves. Mix the chopped herbs with the vinegar.
Arrange the vegetables decoratively on a large platter and drizzle with the vinegar marinade and the remaining oil. Cover the whole thing with foil and leave to marinate for at least 2 hours.
Serve garnished with basil and with fresh white bread if desired.