Recipe: Frita à ma façon

Wash, trim, and cut the eggplants into slices approximately 7mm thick, grill them on both sides
-Blanch the tomatoes and cut them into cubes
-Thinly slice the onions
-Chop the garlic
-Cut the seeded bell peppers
In a large pan, like a paella pan, heat olive oil, lightly brown the onions, add the bell peppers, then the eggplants, if needed cut the slices into pieces 3 to 5 cm wide
Once everything has started to cook, add the garlic, tomatoes, chili peppers, a few turns of the pepper mill, the herbs and a bit of coarse salt, be careful not to add too much as the mixture will reduce.
Let simmer covered for about thirty minutes, stirring often and preventing the bottom from burning.
If at the end of cooking it seems too liquid, continue over low heat uncovered.
Serve as is or as an accompaniment to grilled meats, chicken cutlets, pork chops, sausages...fried eggs...