If you use blue eggplant, it is peeled, cut into cubes, add salt and leave for about 30 minutes to let bitterness . Then rinse thoroughly. I used the one time white eggplant, the second time - violet. In them, it is not necessary. Peel zucchini and cut into cubes also. Both cut and slightly savory vegetable is mixed with a little - 1 tbsp sunflower oil and place in a baking dish, covered with baking paper. Bake until tender about 20 minutes in the preheated oven, about 200-220C degrees. Chop crescent peppers into rings or strips, garlic finely. Peel the tomatoes and remove the seeds and juice them. Cut into cubes. The olives are sliced. In the remaining oil sauté onions and peppers to soften as (the second time I added a little grated carrot). Add the tomatoes, garlic, sugar, salt. When the mixture has boiled, add the roasted eggplant and zucchini, olives and leave on low heat to simmer for a few minutes as all spiced. Optional can finally add vinegar to taste. In presenting sprinkle with chopped basil. The most delicious is served chilled, at room temperature.