Cut up the onions into largish pieces and sauté them in oil until they begin to take on color. Towards the end of that time, toss in the coarsely chopped garlic.

Cut up the peppers and eggplants into chunks and the tomatoes into wedges.

Add the peppers first and fry them down some, then the eggplant and fry it down some, then the tomatoes and stir them through.

Slosh on a glug of balsamic vinegar and stir it thoroughly through. Turn the heat down, cover, and cook until the eggplant is tender, stirring occasionally.

Best made ahead and allowed to sit to develop fuller flavor. Makes a wonderful leftover and will keep in the refrigerator for a week or so.

Good either hot or cold.