Saute of zucchini and eggplant

This dish helps out especially on fast days, when you want variety and have everything you need to cook this juicy and delicious food. Ouch. I forgot to say that this is a vegetable saute! I think. That many housewives can boast of their culinary recipe, but I dare to suggest this one. It is eaten both as a separate dish and as a side dish, to which you can add any meat.
So, peel and chop finely 2 eggplants, which we immediately put to stew. While they are stewing, cut the onion with carrots, and fry in a small amount of oil on Teflon – there will be no excess fat right there! Here we also put young zucchini, finely chopped and not peeled. Stew all this, and then add eggplants here. And we extinguish everything together. It would be nice to do all this in a deep dish with a double bottom. After all, you will get too much juice.
Put the chopped tomatoes in the ready-made mass and cook a little more. At the very end, you can add a little garlic, as well as pepper, salt, red hot and sweet pepper. Well, it turns out delicious!