Wash all your vegetables thoroughly and cut them into small cubes.

Finely slice the onions and mince the garlic.

In a large skillet, heat 3 tablespoons of olive oil over medium heat and cook the diced eggplants for about 5 minutes until softened, then remove and set aside.

Add 2 more tablespoons of olive oil to the pan, then toss in the zucchini and bell peppers. Sauté for about 5 minutes until tender but slightly crisp, then set aside.

In the same pan, add the remaining olive oil, chopped onions, and minced garlic. Cook for 3-4 minutes until the onions are transparent.

Add the diced tomatoes, thyme, bay leaf, salt, and pepper to the skillet. Let simmer for 10 minutes.

Return the cooked eggplants, zucchini, and bell peppers to the skillet and mix to coat the vegetables in sauce.

Reduce heat and let simmer on low for about 40 minutes, stirring occasionally.

Adjust seasoning to taste and serve hot, or cool down for a refreshing dish.