Sauté the eggplant

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

Cook the vegetables

• In a Dutch oven, soften the onion and bell pepper in olive oil.
• Add the garlic and cook until fragrant.
• Add the zucchini and cook for a few minutes.

Add tomatoes and simmer

• Add the diced tomatoes, thyme, bay leaf, salt and pepper.
• Return the eggplant to the pot and stir well.
• Cover and simmer gently, stirring occasionally.

Adjust and serve

• Remove the bay leaf, taste and adjust the seasoning.
• Serve hot or warm.