Eggplants and zucchini are washed, cleaned and sliced. The eggplant pieces are salted and left to drain a little from the bitter juice.
Heat oil in a frying pan and heat the eggplant pieces until they become slightly soft. We take them out on a plate and do the same with the zucchini. They are hardened until golden, then we take them out on a plate. Heat a little onion, carrot, pepper.
In a bowl put sliced vegetables and tomatoes, broth, salt, pepper, thyme and greens. Put everything in the oven for about 40 minutes so that the vegetables are penetrated, slightly browned and the juice decreases. We serve with gusto!