Vegetable Ragout with Eggplant

Peel the eggplants and cut them into small cubes.

Submerge them in salted water, press down lightly with a plate, and let sit for 20-30 minutes to draw out any bitterness. Drain thoroughly afterward.

Blanch the tomatoes in boiling water for a minute, rinse under cold water, and peel off their skins.

Chop the prepared tomatoes, bell peppers, and onions into small pieces.

Heat oil in a skillet over medium heat and sauté the onions until soft, then add the bell peppers and cook for another 2-3 minutes.

Add the eggplant and tomatoes, stir well, cover with a lid, and simmer over low heat for 10-15 minutes.

A few minutes before it's done, season with salt, pepper, and minced garlic.