Ingredients

• Olive oil
• 2 Medium onions, thinly sliced
• 1 green bell pepper, peeled (turning over gas for 1 min), seeded – sliced into pieces (2 cm x 1 cm)
• 1 red bell pepper, peeled (turning over gas for 1 min), seeded – sliced into pieces (2 cm x 1 cm)
• 1 kg tomatoes, peeled (hot water blanch, cold water plunge, colander), seeded, diced
• 3 small zucchini, washed but unpeeled, chopped into pieces (2 cm by 1 cm)
• 2 small eggplants, washed but unpeeled, chopped into pieces (2 cm by 1 cm)
• ½ teaspoon of fresh thyme leaves
• 1 bouquet garni (2 sprigs thyme, 1 bay leaf, 6 stems parsley – tied together)

Steps
• Heat olive oil in a large pot
• Add onions & cook over low heat for 3 minutes, stirring with wooden spoon
• Add bell peppers, garlic & stir
• Sprinkle with 2 pinches of salt, 1 pinch of pepper, stir
• Cover & cook over low heat for 5 minutes
• Add tomatoes & another pinch of salt, pepper
• Leave to cook, covered, over low heat

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