Remove the stem from the eggplant and cube. Salt the cubes and allow them to sit for 10 minutes. Wash the cubes and pat dry.

Peel and slice the onion into rings.

Halve the peppers, remove the ribs and seeds and coarsely chop.

Slice the zucchinis.

Peel and slice the garlic.

Heat the oil in a saucepan or a pot. Saute the eggplant, onions, peppers and zucchini. After 5 minutes,stir in the garlic, rosemary, oregano, tomatoes and tomato paste. Season with salt and pepper.

Cover and simmer for 10 minutes or until the vegetables are cooked. Season to taste.