Peel and dice the sweet potato into small cubes, thinly slice the bell pepper, and cut the eggplant into small cubes. Mince the garlic clove.

Heat 1 tablespoon of olive oil in the skillet over medium heat. Add the sweet potato cubes and cook, stirring occasionally, for about 8 minutes until golden and tender.

Add the remaining olive oil, garlic, and sliced bell peppers to the skillet. Cook for 3 minutes, then add the eggplant cubes. Continue sautéing for another 5 minutes until all vegetables are soft.

Season the mixture with salt and black pepper to taste. Remove from heat and sprinkle with chopped fresh herbs before serving.