1 eggplant, peeled and cut into 1 inch chunks
2 zucchini, cut into 1 inch chunks
2 onions, chopped
2 green bell peppers, chopped
2 pounds of tomatoes, peeled, seeded, then chopped
2 teaspoons thyme
2 cloves garlic
Salt and pepper
Oil, for sauteing
Heat a pan with high sides over medium high heat.
Saute eggplant in oil with a pinch of salt and pepper for six to eight minutes, until brown. Remove from pan.
Add zucchini and oil to the pan, and saute for five minutes, or until soft. Remove from pan.
Add more oil to the pan, and saute onion and green bell pepper for ten minutes.
Stir in thyme and garlic. Cook for one to three minutes.
Stir in tomatoes and cook for five minutes. Layer eggplant and zucchini pieces over the top. Cook for another five to ten minutes, or until most of the liquid has evaporated.