Dice the onion and pan-fry until golden.

Add some diced carrots, eggplant and peppers. If flat pimento peppers are spicy, there is no need to add chili.

Cook for some minutes then add the minced tomatoes. Bring down the heat and stew with the lid on.

When all the tomatoes have melted, take the lid off and let the liquid evaporate. You should get a dense stew with all the vegetables intact.

Season with salt and serve it hot or cold as an appetizer or a side dish.