Cut zucchini and eggplant into 1 inch chunks (I don't peel my eggplant but many people do). Layer into 9x13 pan.
Chop tomatoes and sprinkle over zucchini and eggplant.
Sprinkle olive oil liberally over the vegetables and toss to coat.
Sprinkle garlic powder and salt and pepper over vegetables.
Bake in a 375 degree oven for about 45 minutes or until vegetables are soft.