250g canned red beans
1 chopped onion
2 chopped cloves of garlic
1 chopped red pepper
1 chopped green pepper
1/4 cup water
1/4 cup olive oil
1/4 teaspoon thyme
Preheat oven to 200 ° C. Place the baking paper on a baking sheet.
Cut the eggplant into slices of medium thickness. Coat them with olive oil and place them on a baking sheet. Bake in the oven for about 25 minutes.
Heat the oil in a pan. Add the onion and sauté about 1 minute. Add the remaining ingredients, mix well and cook for about 5 minutes.
Grease an ovenproof dish and arrange the eggplant. Over the eggplant, evenly pour the vegetable mixture. Put another layer of eggplant and so stack as long as you have the ingredients. Bake in the oven for about 10 minutes.