Cut the peppers into halves and remove the seeds.
Bake the peppers in the oven, 180⁰C for 40 minutes, until the skin is burned black.
Put the peppers in a bowl, cover with film and let them cool before peeling off the skin.
Cut the carrots in thin stripes. Dice the aubergines and onion.
Sauté the onion in oil, then add the carrots, aubergines, salt and pepper. Cook on low heat until the vegetables are soft.
Add the pepper to the stew and cook for a few minutes.
Add the tomato juice and turn off the heat.