1. Bring water to a boil in a pot. Cut the green stem out of the tomatoes and make a cross pattern on the opposite side of the skin.

2. Briefly place the tomatoes in the boiling water, drain, and then shock them in cold water. Now, simply peel the skin off with a small knife.

3. Quarter the peeled tomatoes, scoop out the seeds, and chop the firm flesh.

4. Clean the bell peppers, remove the seeds, wash, and dice them into cubes (approx. 2 x 2 cm).

5. Wash the eggplants and zucchini, trim, cut lengthwise into quarters, if necessary scoop out the seeds, and dice (approx. 2 x 2 cm).

6. Peel and finely chop the onions and garlic.

7. Heat oil in a large non-stick pan and fry the eggplants vigorously for about 5 minutes until they lose some water.

8. Add the bell peppers, onions, and zucchini, and sauté everything for another 3 minutes.

9. Quickly add the garlic and tomato paste, sauté briefly, and season the vegetables with salt and pepper.

10. Add the diced and crushed tomatoes. Cover and let everything simmer over low heat for about 30 minutes, stirring occasionally.

11. Season the Vegetable Medley with the dried herbs and serve in deep plates. Tip: it goes well with fresh baguette.