Steps

1. In a bowl, combine 100ml water and 1 tbsp salt to make a saltwater solution.
   🕒 00:19
2. Remove the stem from the eggplant and peel the hard green part in a pencil-sharpening motion.
   🕒 00:41
3. Cut the eggplant into bite-sized pieces with a spoon.
   🕒 01:03
4. Soak the cut eggplant in the saltwater.
   🕒 01:40
5. Trim the root end of the onion and make two cuts horizontally.
   🕒 01:43
6. Cut the onion lengthwise into 1cm thick slices, lay them flat, make two more cuts horizontally, and then cut into pieces of the same width.
   🕒 02:08
7. Turn the onion on its side, cut into approximately 1cm wide pieces, and dice.
   🕒 02:26
8. Lightly peel about 80% of the surface skin of the bell pepper with a peeler.
   🕒 02:48
9. Cut the bell pepper in half lengthwise and thoroughly remove the seeds from the inside.
   🕒 03:18
10. Cut the bell pepper into strips lengthwise, then turn them sideways and dice.
    🕒 03:34
11. Place the cut bell pepper and onion in the same bowl.
    🕒 03:45
12. Cut the tomatoes in half and remove the stem.
    🕒 04:08
13. Finely chop the tomatoes using the weight of the knife and transfer to a separate container.
    🕒 04:19
14. Trim the ends of the zucchini and cut in half lengthwise.
    🕒 04:58
15. Cut the zucchini into bite-sized pieces, similar to the eggplant, and add to the saltwater with the eggplant.
    🕒 05:10
16. Rinse the eggplant and zucchini soaked in saltwater, remove any sliminess from the surface, drain, and set aside in a colander.
    🕒 05:35
17. Measure out the seasonings: [A] 50ml White Wine, [A] 1 tbsp Ketchup, [A] 1 tsp Sugar, [A] a pinch of MSG (Umami Seasoning).
    🕒 05:58
18. Heat a frying pan over medium-low heat and add 1 to 1.5 tbsp Olive Oil.
    🕒 06:15
19. Add the eggplant and zucchini, sprinkle with salt, and ensure they are well coated with oil and salt.
    🕒 06:29
20. Cover the pan and steam for about 1.5 minutes. [This is the key!] Steaming makes the eggplant and zucchini tender and delicious even after some time.
    🕒 06:45
21. Remove the lid, flip everything, cover again, and steam for another 1.5 minutes until perfectly tender.
    🕒 06:56
22. Transfer the cooked eggplant and zucchini to a bowl.
    🕒 07:28
23. Add more Olive Oil to the frying pan and sauté the onion and bell pepper.
    🕒 07:37
24. Add salt to the onion and bell pepper, and sauté until they get a good char, bringing out their sweetness and richness.
    🕒 07:54
25. Once the onion becomes translucent, add [A] 50ml White Wine, [A] 1 tbsp Ketchup, [A] 1 tsp Sugar, and [A] a pinch of MSG (Umami Seasoning), and reduce until the liquid is almost gone. [This is the key!] Reducing here once draws out the sweetness of the onion and bell pepper while concentrating the sweetness of the seasonings, creating a rich and flavorful sauce.
    🕒 08:12
26. Add the chopped tomatoes, mix to coat with sugar, and simmer over medium-low heat for about 5 minutes until the sauce is concentrated with flavor. [This is the key!] Sugar enhances the tomato's acidity, so add it while mixing it into the tomatoes.
    🕒 08:42
27. Return the eggplant and zucchini to the frying pan and simmer for about 1 minute to let the sauce meld. [This is the key!] Eggplant and zucchini can break down if overcooked, so just a quick toss is ideal.
    🕒 09:23
28. Turn off the heat, add Olive Oil and freshly ground Black Pepper, and generously add Dried Parsley. Stir gently while the heat is off. [This is the key!] Fragrance can easily dissipate with heat, so adding it after turning off the stove is the trick.
    🕒 09:38
29. Taste and adjust with a little Light Soy Sauce if more saltiness is needed.
    🕒 10:13
30. Serve on a plate and enjoy!
    🕒 10:31