How to make
Cut the onion and fry it in the oil along with one clove of garlic.
Add one green pepper cut into pieces and the zucchini and some of the eggplant - peeled and chopped. Add salt and leave them to stew, until they soften.
Peel and dice the tomatoes. Add them to the other vegetables, season with black pepper and finely chopped parsley and let the sauce cook on a low heat for about 40 minutes.
Meanwhile, roast the rest of the vegetables.
Wash the peppers and arrange them in a baking pan. Drizzle them with oil or olive oil and a little salt.
In another baking pan, put the eggplants, cut diagonally into relatively thin pieces. Sprinkle them with fat and salt and roast them at 390°F (200°C). Keep an eye on them, because due to the different position of the baking pans, the baking may be uneven in temperature somewhere. There is an easy solution for that - turn the vegetables often or at least change the places of the baking pans twice.
It should also be noted that the peppers may need a little more time to be ready, but this also depends on the variety and thickness. That's why - you have to keep an eye on them. Once you're happy with the color they have acquired - take them out.
The sauce, when ready, may be blended if you like. Add the second clove of garlic (crushed) and mix.
Pour it, by distributing it in the center in wide platters and arrange the roasted peppers and eggplants on the sides.
Optionally, crushed garlic with vinegar can be served to accompany the roasted vegetables.
Enjoy your meal.
