Rinse the melanzane, peel thinly, cut into slices, season lightly with salt and layer on a plate in the shape of a brick so that the bitter juice can drain off. Stand for approx. 20-30 min. Rinse and dice young zucchini only, peel older fruit. Roast peppers in a frying pan without fat and then remove the skin. Blanch tomatoes hot (scald) and peel off skin as well. Heat the oil, fry the sliced onions and garlic cloves in it, add the vegetables, except for the tomatoes, and simmer on low heat for about 20 minutes. Add the sliced tomatoes and the spices (rub the thyme between your fingers) and stir. Continue simmering for another 10-20 minutes until the stew is nice and creamy.
Tip: Always use aromatic spices to refine your dishes!
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