In a large Dutch oven, heat olive oil (about 5 tablespoons, more or less to your liking). Sauté the onions without letting them brown. Add the eggplant and stir well. Then add the zucchini, bell pepper, tomatoes, garlic, thyme, 1 or 2 bay leaves, oregano, salt, pepper, and a pinch of Espelette pepper. Add all the vegetables. Pour in a glass of water to keep the vegetables from burning.

Let it simmer for about 45 minutes to 1 hour over low heat, stirring occasionally and checking the seasoning. For extra flavor, you can brown the Toulouse-style sausages in a skillet, then add them to the vegetables to cook gently for about 10 minutes. You can also make some rice on the side if you don’t want to eat just vegetables.

Now just serve and enjoy! Easy, right? Enjoy!