Salt the aubergine and let it stand for a while. Spread the onions in a medium-sized saucepan so that the whole bottom of the saucepan is covered. Then rinse the eggplant and cut it into small cubes, then put on the onions. Now cut the peppers into small strips or cubes and layer them on top of the aubergine. Finally, dice the peeled tomatoes and layer them on the peppers.
Now season with Vegeta, salt, pepper and finally drizzle with oil. Let stand a little so that the tomatoes can pull in juice. Cook slowly over medium heat without stirring.
After about 15 minutes, when you can hear the liquid simmering nicely and the mixture slowly decreases, stir gently once and simmer again. If it happens that there is not enough liquid, add half a glass of water and then let it simmer. The vegetables are layered according to their cooking time, so stirring is not desirable. Only at the end can you stir again. The vegetables are ready.
Tip: The eggplant is not necessarily binding. The vegetables also taste very good without.
You can eat it simply with bread, as a side dish to grilled food, it also tastes cold. Anyone who has cooked too much can also freeze it. We also use it as a base for stews.
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