Sauté Vegetables - The Cooking Tale

Ingredients

• 2-3 tablespoon vegetable oil
• 3 cloves minced garlic
• 2 eggplants, peeled and cut to 1cm x 1cm cubes
• 2 bell peppers of various colors, chopped
• 1 zucchini, chopped
• 1 medium onion, chopped
• 2 medium size carrots, peeled and graded
• 1 jalapeno pepper, seeds and ribs removed, minced (optional)
• 1 small can (156ml) tomato paste (about 3-4 tbsp)
• Salt, pepper, paprika to taste
• Cayenne pepper to taste (optional)