1large aubergine400 g, rinsed, trimmed, partly peeled, halved lengthwise and cut into 3-cm pieces
2medium zucchini400 g, rinsed, trimmed and cut into 2-cm rounds
3small potatoes300 g, peeled, rinsed and cut into 2-cm rounds
4medium tomatoes400 g, rinsed and quartered
½teaspoonsalt or to taste
¼teaspoonblack pepper or to taste
2heaped teaspoonful tomato paste
2fresh thyme sprig or ¼ teaspoon dried thyme
Heat the olive oil in a 30-cm large deep sauté pan with lid, over medium heat. Add the onions and garlic and sauté for 5 minutes until slightly wilted. Add in the vegetables and sprinkle with the salt and pepper. Reduce heat to medium-low, cover, and cook for about 20 minutes. Uncover and carefully mix vegetables without breaking them.
Cover and cook for another 20 minutes until vegetables have released their juices. Add tomato paste and thyme. Continue cooking, covered, for about 15 minutes or until vegetables are tender. Don’t over cook! Serve lukewarm as main or side dish.