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Finely chop the onions. Sauté them in a deep skillet until golden brown. Gradually add the finely chopped zucchini, eggplants, and bell peppers. Add diced tomatoes or tomato sauce, season with salt, and, if desired, sprinkle in a bit of sugar.
Cover and simmer (preferably in the oven), adding hot water or broth as needed to prevent sticking.
At the end, add spices such as pepper, nutmeg, and cardamom. Garnish with fresh herbs and let the dish sit for 20 minutes.
Serve this dish cold alongside boiled potatoes or meat.
Ingredients: 2 eggplants, half a zucchini, 2 bell peppers, 2 tomatoes (or tomato sauce), 2 onions, salt, oil, spices, herbs, sugar.
