This recipe brings together the rich flavors of eggplant and bell peppers in a hearty and satisfying stew.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding the onions to enhance their flavor.
Add the chopped onion to the skillet and sauté until translucent.
Stir frequently to prevent the onions from burning.
Add the diced eggplant and continue to sauté until slightly softened.
Cut the eggplant into even pieces for uniform cooking.
Stir in the chopped red and green bell peppers and cook until they begin to soften.
Keep stirring to ensure even cooking of the vegetables.
Add the minced garlic and cook for another minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the diced tomatoes along with their juice, and add the bay leaf, thyme, rosemary, salt, and paprika.
Mix well to combine all the flavors.
Cover the skillet and let the mixture simmer on medium-low heat until the vegetables are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the bay leaf and serve the stew warm.
Garnish with fresh herbs like parsley for added flavor and presentation.
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