Peperonata

Chop the onions and simmer them for 10 minutes in olive oil in a deep saucepan. Next add the peppers that have been cleaned and cut into large shreds. Mix well and continue simmering. Add the eggplant that have been peeled and diced into cubes. Grate the carrots and add to the mixture together with the tomatoes. Simmer for about 1 hour over gentle heat. Add salt and vegan sugar. Continue simmering for another 20 minutes. At this point add the basil leaves.
Serve either hot with garlic vegan bread or cold accompanied by mature cheeses. It can be kept in the fridge for upto 4 days.