Cut the eggplant, the peppers, and the onions into ribbons.
Drain and chop the canned tomatoes. Set aside.
Put the sliced eggplant in a colander and sprinkle with salt. Let it sit for about an hour, this will remove the water from the eggplant and will make it cook faster.
Rinse and pat dry the sliced eggplant. Reserve.
Add olive oil to a pan, then add sliced onions, a pinch of salt, and stir for about 5 minutes over medium heat.
Add the sliced eggplant, stir until the eggplant cooks through, it’ll be about 5 minutes.
Cover the pan and let it cook for 5 more minutes, lower the heat if you think the vegetables are getting stuck to the bottom of the pan.
Add the garlic, stir for 50 secs
Add the peppers, stir for 4-5 minutes
Add salt, black pepper, and oregano.
Add canned tomatoes, chopped. Stir and let it cook for 5-7 minutes more.
Add sliced green olives, balsamic vinegar, and brown sugar, cook for 1 minute more.
Add the optional ingredients but I believe it will taste amazing if you add some extra fresh basil or parsley.
Enjoy it with some toasts, as a side, or even with some spaghetti!