Prepare the vegetables

• Dice the eggplant, zucchini, bell pepper and tomatoes.
• Chop the onion and mince the garlic.

Sauté the eggplant and zucchini

• Heat part of the olive oil in a frying pan.
• Brown the eggplant and zucchini until golden, then set aside.

Build the tomato base

• In the same pan, soften the onion and bell pepper in olive oil.
• Add the garlic and tomato paste and cook briefly.
• Add the diced tomatoes, thyme, salt and pepper and simmer.

Combine and simmer

• Return the eggplant and zucchini to the pan.
• Stir gently and simmer until all the vegetables are tender.

Serve

• Adjust the seasoning and serve hot or warm.