Pisto (Spanish Vegetable Stew)

Ingredients

• 1 large eggplant (diced)
• 1/2 teaspoon salt (for eggplant)
• olive oil (cold-pressed, good quality)
• 1 large onion (peeled and diced)
• 1/2 long red chilli (diced (or 1/2 teaspoon chili flakes))
• 1 red bell pepper (capsicum, diced)
• 1 green bell pepper (capsicum, diced)
• 2 garlic cloves (chopped (can be omitted, this is my personal addition))
• 1 1/2 cans crushed tomatoes (or tomato passata, organic, if possible)
• 1 1/2 teaspoons salt
• 1 teaspoon sugar (honey or coconut sugar (optional, omit for Whole30))
• 2 small to medium zucchini (diced)