Wash and chop the vegetables. Cap the onions and garlic at both ends, peel and cut into small pieces.
Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
Wash the small chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Wash the fresh, red peppers, remove the stem, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
Remove the stem from the tomatoes, peel, quarter and core. Halve the quarters lengthways and crossways. Cut the eggplant the size of a table tennis ball at the ends of the handle, cut in half lengthways and cut the halves lengthways into slices.
Mix and stir the ingredients for the broth until the sugar and chicken broth are dissolved. Roughly crush half of the vegetables and all of the ginger cubes with a mortar. Rinse with the stock from the mortar and mix with the remaining vegetables.
Season with salt, garnish and serve as a side dish.