For preparing rata touille, peel, slice and chop the onions.

Fry the onions in 3 tbsp of olive oil in a pan over low flame.

Wash the aubergines and courgettes(do not peel them, but cut off the tops).

Add in the green peppers, bay leaves, salt, tomatoes and garlic. Allow it to cook for 15 minutes.

Then add remaining olive oil and allow it to simmer on low flame for 45 minutes with a closed lid.

Remove the lid and allow the excess water to evaporate.

Garnish with thyme, parsley and pepper powder.

Rata touille is ready. Serve hot.