Modern method (quick and does not change the taste): In a heavy-bottomed saucepan put olive oil generously. Chop and put in a saucepan over low heat, add garlic and chopped. Sweet bell peppers are washed, cleaned and cut into strips and add to the pot. Cut the tomatoes into large, put in the pan and stir. Add spices and tomato paste (optional). Eggplants and courgettes cut into chunks, add to the other vegetables and mix everything until well mixed. Serve stew 1-2 hours or until the vegetables are ready. Classical method: eggplants and courgettes cut into rings and kept separately. Clean peppers cut into strips, and onions. Peel tomatoes (dip for 2 minutes in boiling water and then it is easy to peel), remove their seeds and drain. In four separate pots at the bottom of each with olive oil, put to cook separately eggplants, courgettes, peppers and onions. On eggplants and courgettes sprinkle a little flour. All four were put on low heat for about 30 minutes, without leaving to Zagora or soften too. In a large saucepan with a thick bottom put olive oil, chopped garlic and spices. Tomatoes are added by squeezing his hand. Cook slowly until a thick tomato sauce. Add separately prepared vegetables, stir nice and heated at a high heat. Excess fat on the surface is removed with a spoon and the dish is ready to serve.