Ratatouille

2 eggplants or about 150 gm (long purple ones)
2 zucchini or about 150 gm (green ones)
1 large onion (roughly chopped lengthwise)
2 cloves of garlic (finely chopped)
2 tomatoes (seeds removed and roughly chopped)
1 medium red pepper (chopped in half inch squares)
2 sprigs of fresh thyme or a teaspoon of dried thyme
A splash of red wine vinegar
1 teaspoon sugar
Salt and white pepper (to taste)
5 tablespoons of regular olive oil

Cut the eggplant and zucchini into half inch round shapes, toss in generous amount of salt and leave them on a strainer or a colander for minimum 1 hour. Then run them under water to get rid of excess salt and bitterness and pat dry with a kitchen towel.

Heat 3 tablespoons of olive oil in a pan over medium heat and fry the eggplant and zucchini pieces in batches, so they don't get crowded. Fry both sides till each piece is lightly golden in colour and cooked. They should not be too soft or overcooked. Gently remove the pieces in a plate.

To the same pan, heat 2 more tablespoons of olive oil. Add the onion, peppers and garlic. Fry for few minutes till the onions are translucent, then add the tomatoes, thyme, sugar, salt, pepper and a splash of red wine vinegar. Cook for 4 to 5 minutes. 

Layer everything along with the vegetables in a serving dish. Serve hot.