Preheat oven to 350 degrees Fahrenheit.

Cut the eggplant, zucchini, red onion, potatoes, and peppers into bite-sized pieces, and place in a large mixing bowl. Add the cherry tomatoes. Season with salt and pepper.

In a small bowl, combine the tomato sauce, water, oil, garlic paste and spices. Pour over the vegetables, toss together, and transfer to a lined 9×13-inch pan.

Cover tightly and bake for 30 minutes. Remove from oven and stir, flipping the vegetables. Cover tightly again and bake for an additional 20 minutes. Remove from the oven once more, stir again, and then continue baking uncovered for an additional 20 minutes.