Ingredients

About 6pp as a side
Quantities depend on the size of the vegies, a litle more is ok if you keep the proportions about the same, that gives a litle freedom to the cook as opposed to the baker or pastry chef that has to be exact in the measures.
¼ lb. red bell pepper
1 lb. Zucchinis
¼ lb. onions
1 lb. eggplant
1 lb. tomatoes (you can remove the skin in plunging them in boiling water for a minute or two and then in iced water, the skin will come right off, or you can use canned peeled tomatoes in the winter season, and cut them in cubes)
4 garlic cloves chopped.
¼ cup olive oil
1 tbs tomato paste
1 stem of fresh thyme, 2 bay leaves, 1 stem rosemary, salt, and pepper to taste.

Wash all the vegetables, cut them into cubes.
Pan sauté quickly on high heat each vegetable individually with a litle hot oil for a couple of minutes. A litle color is ok. And put in your baking dish, casserole, Le Creuset etc. your choice.
When you sauté the tomatoes, add the tomato paste for another minute to cut the acidity.
Add the garlic and the herbs, salt, and pepper.
Mix everything well, cover and bake for about 30 Mn.
You can do it the day before you need it and reheat or eat it cold in the summer, it’s very good with grilled lamb chops.
Bon Appetit!