1 large eggplant
2 medium zucchini
2 different colored peppers
3 to 4 tomatoes
2 to 3 onions
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.