Cut the eggplants and zucchinis into cubes.

Sauté in olive oil with the onion.

Add the eggplants and zucchinis. Season with salt and pepper. Add a can of tomato sauce, 2 bay leaves, and a pinch of thyme.

Add a small cup of water with 1 beef bouillon cube, a bit of tomato paste, and cooking tomato sauce to thicken the sauce.

Cook either in a sauté pan with a lid on low heat for 45 minutes, or for 12 minutes in a pressure cooker once it starts to whistle.