Sauté each vegetable separately with 2 tablespoons of olive oil each time. Start with the finely chopped onion, shallot, and garlic. Add a little water and salt.

Next, cook the red and green bell peppers in a skillet with 1 tablespoon of olive oil and a bit of water. Season with salt and pepper.

Finish by cooking the diced cucumber, tomato, zucchini, and eggplant with 3 tablespoons of olive oil and some water. Season with salt and pepper.

Once cooked, combine all the vegetables in a large pot and add the thyme. Let simmer for 5 minutes. Meanwhile, cook the basmati rice in boiling salted water for 10 minutes. Serve hot!