For 8 people
For 8 people
Wash and peel the peppers and tomatoes. Cut it all in dice. Peel the onion and garlic cloves and cut them into cubes. Clean zucchini and eggplant and cut them.
Heat the olive oil in a casserole dish. Add the onion and the eggplant and brown for 3 minutes over high heat.
Then put the peppers that you let cook for 2 minutes over high heat. Add the zucchini, tomatoes, garlic, tomatoes, thyme and bay leaf, salt, pepper.
Simmer for 5 minutes covered and then cook between 15 and 20 minutes over medium heat.
Serve with a drizzle of olive oil if you wish.
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