Cut the onion into strips and all the vegetables into more or less regular cubes (zucchini, eggplant, pepper). Mince the garlic. Put them in a pan with hot olive oil over a very slow heat, stir and cover well to release their juices.
When they begin to soften, add the tomato, either shredded or chopped, and continue with the slow cooking until it takes on the appearance of jam.
Servings 0