Moroccan Eggplant Appetizer

Name: Moroccan Eggplant Appetizer
Ingredients: 2/3 cup olive oil; 1 large eggplant, peeled and cut into 1/2-inch dice; 1 medium zucchini, 1/2-inch dice; 1 medium yellow onion, 1/2-inch dice; 1-2 garlic cloves, minced; 1 15-oz can diced tomatoes and their juices; 1/4 cup pimento-stuffed green olives (sometimes called Spanish olives), chopped coarsely; 2 tablespoons capers, drained; 1 tablespoon red wine vinegar; 1 teaspoon sugar; 2 tablespoons minced fresh Italian parsley, plus more for garnish; 1/2 teaspoon fines herbs; kosher salt and freshly ground black pepper, to taste