For the stewed medley of vegetables: Prepare and wash all the vegetables. Finely dice the tomatoes and cut all the remaining vegetables into large cubes. Heat half the olive oil in a wide shallow pan and brown the onions for 2’.
Add the peppers, courgettes and aubergines, and sauté for 2’-3’ until coated in oil.
Add the tomatoes and potatoes. Season with salt and pepper and add the sugar. Simmer for 20’ (without adding any water).
Lastly, drizzle with the remaining olive oil. Sprinkle with the herbs and the crumbled or diced feta. Remove from the heat. Cover the pan and leave to stand for 5’. Serve the medley of vegetables with fresh crusty bread, or cold as a salad.