Prepare the vegetables.
Cut the eggplant coarsely, sprinkle with salt and leave for 20 minutes.
Coarsely chop the peppers, tomatoes and onions.
Finely chop the garlic and coriander.
In vegetable oil, fry the onion until golden.
Add the bell pepper and fry for 5 minutes.
We wash the eggplants, dry them and add them to the vegetables. Fry for 5 minutes.
Then cover with a lid and simmer for another 15 minutes until soft.
Put the tomatoes. Salt, pepper, add sugar and simmer for about 7 minutes.
At the end, add the garlic, coriander and remove from the heat.
Let it brew for 10 minutes under the lid and you can serve.
Very tasty both hot and cold.