Ingredients
– 1 large eggplant, diced
– 2 zucchinis, sliced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 400 ml diced tomatoes (canned)
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Method
1. Heat olive oil in a large pan over medium heat. Add the onion and cook until soft.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the eggplant, zucchini, and bell peppers. Cook for about 5-7 minutes until they begin to soften.
4. Pour in the diced tomatoes, and add thyme, salt, and pepper. Stir well and let it simmer for about 15 minutes.
5. Serve warm as a side dish or over rice.
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