Using the coarse blade of a food chopper, grind the peppers, tomatoes, onion, zucchini and eggplant. Stir the salt into the vegetables and let stand overnight. Rinse and drain the vegetables. In a medium saucepan, combine the sugar, vinegar, water, mustard seed, celery seed and fine herbs. Stir in the vegetables. Bring to boiling then reduce the heat and simmer for 5 minutes, stirring frequently. Cool, then cover and chill until ready to use. Makes about 4 cups of relish.