Step 1

Cut the eggplant into bite-sized chunks.1 eggplant

Step 2

Sprinkle the eggplant chunks with salt and place in a colander or strainer. 1 tbsp salt

Step 3

Leave the eggplant to sit for 15-30 minutes.

Step 4

Wash the eggplant thoroughly in cold water, then drain it well and pat it dry with paper towel. Set the eggplant on a fresh piece of paper towel, while you chop the remaining veg.

Step 5

Peel and roughly chop the red onion. Then cut the peppers and zucchini into large chunks. 1 red onion2 zucchini1 red bell pepper1 green bell pepper

Step 6

Peel and thinly slice the garlic.5 cloves garlic

Step 7

In a large high sided skillet, use half of the olive oil to fry the eggplant and zucchini chunks until they are golden. Use a slotted spoon to remove them from the pan and drain them off on paper towels. 3 tbsp olive oilchopped, salted and rinsed eggplant2 chopped zucchinis

Step 8

Use the remaining olive oil to fry the peppers and onions for 2-3 minutes until slightly softened.3 tbsp olive oilchopped red onionchopped bell peppers

Step 9

Add the garlic to the pan and stir until aromatic (20-30 seconds)thinly sliced garlic

Step 10

Then add in the canned tomatoes, sugar, salt, and pepper. 1 can diced tomatoes1 tsp sugar mustard1 tsp salt¼ tsp black pepper

Step 11

Simmer rapidly for 5 minutes until thickened.

Step 12

Add the eggplant, and zucchini back into the tomato sauce and stir together well.cooked eggplantcooked zucchini

Step 13

Serve warm or allow to cool.