Cut the eggplant into cubes and let them sit for about an hour in salted water to lose their bitter taste. Then, dry them well.
Cut the potatoes into cubes, the carrots into round slices, julliene the peppers and cut the zucchinis into slices.
Finely chop the onion and the garlic and sauté in a deep pot for a couple of minutes until they get golden.
Gradually add the vegetables and all the spices and finally the tomato with the tomato paste and the sugar. Mix all the ingredients well.
Add water and boil for about 40 minutes over moderate heat until all the water is absorbed and the vegetables cook.
Just before the 10 final minutes of cooking time add the vegetable stock cube for extra taste.