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Heat 2 tablespoons of the garlic-infused olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring only once or twice, until golden on most sides, about 6–8 minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon garlic-infused olive oil to the same pot over medium-high heat. Add the zucchini and red bell pepper and cook, stirring occasionally, until the edges are lightly browned and the vegetables have softened slightly, about 5–6 minutes.
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