4 cloves garlic (or less)
1 brown onion
a few sprigs parsley, bay leaf, small sprig of thyme
1 bell pepper
1 small eggplant
a little olive oilfreshly ground black pepper
Peel and chop garlic. Peel onion. Tie parsley, bay leaf and thyme together with string. Wash vegetables and cut into bite-size pieces.
Brush the base of a saucepan with a little olive oil and fry onion on medium heat. Add garlic and bell pepper and fry for a few minutes before adding zucchini, eggplant, tomatoes and herbs.
Season with black pepper, then cover and cook for 15 to 45 minutes, depending on your taste. Serves 4 to 6
(Family Food, by Gabriel Gate)