Remove skin from eggplant and cube into small pieces. Lightly salt, mix and let sit about 5 minutes. In a large pan, heat 2 Tbsp oil on medium/hot heat. Once oil is hot, add eggplant. Cook until soft, about 6 minutes.
Grate one carrot and cube or thinly slice the second one. Finely chop onion. Cube pepper.
In a deep large pan, on medium/high heat add 3 Tbsp oil. Once the oil is hot add peppers, onions and carrots. Cook 10 minutes, or until vegetables are soft.
Add the eggplants to the rest of the veggies, mix well. Move all of the veggies to side of the pan and let any excess oil drain, discard of oil.
Remove skin from tomatoes. Chop tomatoes.
Add tomatoes (with juice), ketchup, herbs, garlic, salt, pepper and sugar. Mix everything. Cover with lid and let simmer about 5 minutes. Enjoy cold or warm!