Eggplant and zucchini stew

Directions

1. Wash the eggplants, dry them, cut off the ends, and then chop them into small pieces. ≈ 8 min
2. Place the spices in a sieve and sprinkle them over the top. ≈ 3 min
3. Place the sieve in a bowl, pour in some water, and let the spices soak for about half an hour. ⏱ ≈ 30 min
4. Wash, dry the peppers, remove the stems and green parts, cut them into quarters, remove the seeds, and finely chop the flesh. ≈ 8 min
5. Wash and dry the zucchini, cut off the ends, and then cut them into small cubes. ≈ 8 min
6. Peel the onions and chop them finely. ≈ 8 min
7. Peel the garlic and finely chop it into small pieces. ≈ 8 min
8. Remove the eggplants from the water and pat them dry. ≈ 3 min
9. Place the vegetables in a pot. ≈ 3 min
10. Season with salt, pepper, cumin, cayenne pepper, and paprika, then mix thoroughly. ≈ 4 min
11. Preheat the oven. ⏱ ≈ 10 min
12. Place the pot in the oven and let it bake for approximately 30 minutes. ⏱ 30 min
13. Wash, dry the tomatoes, remove the stem end, cut them into quarters, remove the pulp, and then dice them. ≈ 8 min
14. Add the tomatoes to the other vegetables and blend. ≈ 4 min
15. Place in the oven for another 20 minutes. ⏱ 20 min
16. Wash the thyme, dry it, remove the leaves from the stems, and chop them. ≈ 8 min
17. Squeeze the lemon. ≈ 3 min
18. Add the thyme and lemon juice to the vegetables, then mix well. ≈ 4 min
19. Let the vegetables cool and then serve. ⏱ ≈ 20 min