Instructions

1. Prepare the Vegetables: Chop the onion in dice and mince the garlic. Chop also the courgette and eggplant into cube (1cm square). Dice the tomatoes if using fresh ones. 2. In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. 3. Reserve the onion and roasted the courgette. 4. Reserve the courgette and do the same with the eggplant. 5. Incorporate the tomatoes to the pot and put back the onion and courgette. Stir well to combine all ingredients. 6. Add the bay leaves to the mixture. Adjust seasoning with more salt and pepper as needed. 7. Reduce heat to low, cover, and let it simmer for about 30-40 minutes, stirring occasionally. The vegetables should be tender, and the flavors will meld together beautifully. You can serve it hot or cold, it's always better the next day.