How to make
Clean and wash the vegetables.
Cut the eggplant and carrots into cubes, heat the fat in a pan and fry them along with the finely chopped onion.
Season with salt and black pepper.
During this time, cut the zucchini and tomatoes into cubes and finely chop the garlic.
Add them to the eggplant and cook for about 20 minutes without a lid.
Towards the end, add sugar, vinegar and fresh spices to the stewed vegetables.
Stir the quick vegetable garnish and serve it as a side dish to some meat or just on its own.
