Zacusca (cooked vegetables)

From the kitchen of Dorina

500 g tomato
2 big eggplants
4 big red sweet peppers (or bell peppers)
1 big onion
50 g oil
1 tbsp sugar
salt

Bake the peppers and the eggplants in the oven. Peel the skin off and mince them on a platter (or just cut the peppers small).

Put the tomato in boiled water for 1 minute and peel the skin off. Cut the tomato into 4 pieces. Fry the onion in oil (in a tall pot) and then add the eggplants, peppers and tomato. Add the sugar and some salt and keep on the low fire mixing from time to tome until the mixture becomes thicker.

Note: Zacusca can be kept in small jars for some months in the refrigerator.