Cut the carrots and onions into tiny cubes; the peppers, eggplants and tomatoes into coarse pieces.
Heat the olive oil and braise the following subsequently: the 2 types of onions, the peppers and after 5 min. - the carrots.
Once the carrots soften, add the eggplants, tomatoes and tomato puree. Salt the mixture to taste and saute it on low heat for about 15 min., until the excess liquid evaporates.
Before serving, sprinkle with parsley, add garlic if desired.