I will not give specific quantities as it just depends on what you have on hand. Last night I sauteed, 2 organic onions, 6 garlic cloves in some olive oil, until onions are translucent and you begin to smell the garlic.
Be careful not to let the onions or garlic burn.
I like to buy my tomato paste in tubes, the cans are always more than a recipe calls for, and I know that you can always freeze the extra, but I'm not organized enough to take it out of the freezer ahead of time.
This tube allows me to use only what I need. I squeezed out a very generous tablespoon into the sauteed onions and garlic.
Once it is fully Incorporated and beginning to stick to the bottom of the pan,
I made a cup of vegetable broth, and added it to the mixture.
You could also use chicken stock if you so prefer. Continue stirring for about one minute and now you are ready to add the chopped vegetables.
Please don't add the tomatoes until the end.
The eggplant will cook off tquickly creating more liquid, the zucchini will take the longest to cook. Ryan does not like crunchy vegetables, i usually cook the zucchini fist before adding the eggplant and peppers. Last night I just put a lid on the pan and let them steam through. Then after about 10 minutes I removed the lid and let the broth reduce down a bit. when you add the chopped tomatoes it will once again create more broth.
Add the diced tomatoes (fresh or canned) and at this stage lower the heat and just let the vegetables heat through as to your desired firmness of how you like to eat your veggies.
At the very end I like to adjust the seasoning, salt, pepper, chopped basil, I also added oregano