Middle Eastern-Style Zucchini and Eggplant Relish

Wash and peel the zucchini and eggplant, then dice them into small cubes. Dice the onions to the same size; all vegetables should be uniformly cut.

Take a large, deep skillet or Dutch oven and pour in vegetable oil to a depth of about 1 cm.

Sauté the onions over medium heat until golden, stirring constantly.

Add the bell peppers to the onions, season with salt, and sauté until softened, stirring frequently.

Add the eggplants, season with salt to taste again, and sauté until tender.

Add the zucchini to the golden vegetables, mix well, season with salt, and continue to sauté.

Once the zucchini releases plenty of liquid, stir in the crushed tomatoes or tomato paste, minced garlic, and fresh herbs.

Mix well and simmer, stirring constantly, until the liquid reduces by about half.

Adjust the seasoning with salt and pepper one last time to balance the flavors.