Wash the vegetables and cut them into strips. In a pan with extra-virgin olive oil gradually cook the vegetables one by one, starting with the bell peppers, then moving on to the eggplants and, lastly, the zucchini. Set the vegetables aside in a tray. Once all the vegetables are cooked (making sure that they are crispy), in the same pan add and sauté the sliced onions and then add Pomì Chopped Tomatoes, cooking everything for 15 minutes. Add all of the previously sliced vegetables in the pan, add salt and pepper to taste, then finish cooking on moderate heat for a few minutes.