Instructions

The vegetables should be approximately in a weight ratio (so I have a bowl of sliced eggplant, a bowl of peppers, and a bowl of zucchini).

First, sauté the eggplant in a pan with olive oil, then remove it with a slotted spoon to a larger pot, sprinkle with a little Provencal seasoning, and cover.

Then add a little oil to the pan and sauté the peppers. When they start to soften, remove them with a spoon to the pot with the eggplant, sprinkle with herbs again, and cover.

Then sauté the zucchini in a similar way and put it in the pot with the other vegetables, add crushed garlic, gently stir, and cover.

Finally, pour the onion into the pan, let it become translucent, add slices of garlic, peeled tomatoes with juice, salt, pepper, and sugar, and let it simmer over low heat until the liquid evaporates. Pour the mixture into the pot with the vegetables, stir, and reheat.

I baked cod and garlic baguette to go with it.