How to make
Mix the finely chopped onion and garlic with the olive oil and cook them at high heat for about 3 minutes.
Then add the diced zucchini, eggplants and pepper. Cover the dish with a lid and cook them on high heat for 4 minutes.
Add the tomatoes and tomato puree, season with salt, bay leaf, black pepper and paprika and place them back in the oven and cook for 7-8 minutes.
Remove the bay leaf, sprinkle the dish with the green spices, transfer the food into a serving dish and garnish it with grated Parmesan cheese.
