In a large pot over medium heat, heat oil and sauté onion until translucent. Add garlic and tomatoes. Once tomatoes start to release liquid, stir in potatoes, peppers, and wine, then cover. Simmer for about 30 minutes, stirring occasionally. Add water or stock if the mixture looks dry. Once potatoes begin to soften and release some starch (it will start to look creamy), stir in zucchini and herbs. Cover and cook for 5 more minutes. Season with salt and pepper to taste.
From Going Greek.