Stewed eggplants with thyme

Ingredients Serves: 6-7 people

• 10 grams of greasy scraps of ham or bacon
• 2 carrots c
• love of garlic
• 3/4 cup of dry white wine
• 4 tablespoons of olive oil
• 2 medium-sized onions
• 4 eggplants
• 1 leg of celery
• salt
• 4 tomatoes
• Thyme
• Black pepper
• 1 Bay leaves

Dice the ham or bacon finely, peel the onion and chop finely, peel the tomatoes, squeeze the seeds, cut into quarters; Dice the carrots and dice the eggplants.

Heat the olive oil in a pot and brown the ham and onion.

Add tomatoes and eggplants.

Stir and evaporate the juice from the vegetables.

Add celery, carrot, garlic, thyme, bay leaf, season to taste with salt and pepper.

Pour in the wine and cook for a few minutes over high heat, then simmer, covered, over very low heat for about an hour.