1.In a saucepan heat sunflower oil for frying.
2.At the same time, cut the vegetables into small cubes.  As soon as the oil ''burns'' well, add the vegetables (eggplant, zucchini, carrot), fry them and dry them on absorbent paper. In another saucepan add the olive oil and add the chopped onion and garlic. 
3.Sauté well, add the tomato paste and sugar and pour the wine. Add the peeled tomatoes, and pour in the fried vegetables. Simmer for about 6 minutes.  Season with salt and pepper and add the chopped parsley, basil and thyme.
4.Serve with olives and fresh oregano.
5.Optionally garnish with feta crumbs.