Ingredients 4 persons • 1 large eggplant • 2 medium zucchini • 2 different colored peppers • 3 to 4 tomatoes • 2 to 3 onions • olive oil • laurel • thyme • salt pepper
Preparation Wash the eggplant and zucchinis and cut them into slices without peeling. Brown them in a little olive oil for about 5 minutes. Peel the two peppers and cut them into pieces. Remove the eggplant and zucchinis and put aside. Put the peppers in the same pan. Cook for 5 minutes. Slice the onions. Wash the tomatoes and cut them into quarters and add both onions and tomatoes together and cook for 5 minutes. Add the zucchinis and eggplant and let cook over fairly high heat for 5 minutes. Add the bay leaf, thyme, salt and pepper and lower the heat. Cover the pan and let it simmer gently for 45 minutes.