Ingredients:
2 eggplants
2 zucchinis
1 red bell pepper
1 green bell pepper
4 tomatoes
1 onion
3 garlic cloves
4 tablespoons olive oil
Thyme, bay leaf, salt, and pepper
Preparation:
1. Dice all the vegetables into small cubes.
2. Heat the olive oil in a pan and sauté the chopped onion and garlic until fragrant.
3. Add the eggplants and zucchinis, cooking for about 10 minutes.
4. Stir in the bell peppers and tomatoes, and cook for another 10 minutes.
5. Season with thyme, bay leaf, salt, and pepper. Reduce the heat and letit simmer gently for 30 minutes.