Prepare time: 25 min
Cook: 55 min
Servings: 4 per


  • 350 g eggplant
  • 350 g zucchini
  • 350 g red and green pepper
  • 350 g onion
  • 500 g ripe tomato
  • 3 cloves of garlic
  • 6 tablespoons of olive oil
  • 1 sprig of thyme
  • 1 bay leaf
  • Pepper
  • Salt


  1. Cut the peeled tomatoes into quarters,
  2. Cut the eggplant and zucchini into slices.
  3. Slice the peppers into strips and the onion into rolls.
  4. Heat 2 tablespoons of oil in a Pan and melt the onions and peppers.
  5. When tender, add tomatoes, chopped garlic, thyme and bay leaf.
  6. Salt, pepper and simmer gently covered for 45 minutes.
  7. Meanwhile, prepare the eggplant and zucchini.Cook them separately or not in olive oil for 15 minutes.
  8. Check the cooking of the vegetables so that they are no longer firm.Add them to the tomato mixture and continue cooking over a very small heat for 10 minutes.
  9. Salt and pepper if necessary.



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