Heat olive oil in a large skillet over medium heat; cook and stir the garlic, onion, eggplant and bell pepper until the vegetables have are soft, about 10 minutes. Stir in the zucchini, tomatoes, tomato paste, basil, parsley, garlic pepper, oregano, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.