Easy

Garlic

Cut peeled tomatoes into quarters, eggplants, zucchinis and onions into slices, then peppers into strips.

Melt the onions and peppers in a pan with a little oil, then add the tomatoes, chopped garlic, thyme and bay leaf.

Season with salt and pepper. Simmer, covered, for 45 minutes.

Cook eggplants and zucchinis in olive oil for 15 minutes.

Check vegetables for tenderness. Add eggplant and zucchini to the tomato mixture and cook over very low heat for 10 minutes.