How to make
This dish used to be typically made in the autumn, but now vegetables are available all year round, so we can make it anytime we want to.
Cut the peppers, onions, zucchini and eggplants coarsely. Peel the tomatoes, crush the garlic and cut it finely along with the celery. Put everything in a pot, add salt, a spoon of sugar and butter.
Mix nicely. Stew it for 30-40 min. If necessary, add tomato juice or water.
