Chop the onions, slice the bell peppers (removing seeds and top), crush the garlic, and peel and chop the tomatoes after boiling and cooling them.

Heat 1/4 cup of olive oil over medium-high heat, then fry the onions, bell peppers, and garlic.

Add the chopped tomatoes with their juice, stir well, and cook over medium heat.

Add salt, pepper, thyme, and bay leaf, then simmer on low heat, adding water as needed to keep it moist.

Peel the eggplants in strips, slice or cube them, and fry in 1/4 cup of olive oil until golden. Optionally, disgorge them with salt before frying.

Cook the zucchinis : Peel in strips, slice, and fry separately in 1/4 cup of olive oil until golden.

Mix the fried eggplants and zucchinis, then transfer them to the pan with onions, bell peppers, and tomatoes.

Add 1/2 cup of water or other liquid (e.g., wine or canned tomatoes), and simmer on low heat for at least 3 hours, adding liquid as needed to keep it moist.

Extend cooking time to caramelize the vegetables, ensuring a slow simmer and adding liquid if it dries out.