Eggplant and zucchini stew

Ingredients

• 500 g of eggplant
• salt
• 2 red bell peppers
• 500 g of zucchini
• 2 large onions
• 4 cloves of garlic
• 100 ml of olive oil
• pepper from the mill
• 2 tablespoons of ground cumin
• 1 teaspoon of paprika
• One cayenne pepper blade
• 4 tomatoes
• 1 lemon
• 4 tablespoons of thyme

Wash the eggplants, chop them into small pieces, place them in a colander, and sprinkle with salt.

Place the colander in a bowl of cold water and let it drain for about 30 minutes.

Dice the bell peppers (remove the seeds) and the zucchini; peel and chop the onion and garlic.

Drain and dry the eggplants.

Place all of these vegetables in a saucepan with olive oil, salt, pepper, cumin, cayenne pepper, and paprika, and mix well.

Preheat the oven to 200 °C and bake the casserole dish for 30 minutes.

Add the diced, seeded tomatoes, mix well, and return to the oven for another 20 minutes.

Add the chopped thyme and lemon juice, mix well, let it cool slightly, and serve.