Chop the pepper into strips, the eggplant into slices, the onion into small dices and finely chop the garlic clove. If you are using fresh herbs, chop them roughly. Open the can of tomatoes and have them ready.
In a large pot, heat the oil and fry the onion gently until they are soft and translucent but not brown.
Add peppers and fry until they are almost soft.
Add eggplant slices, 2 tablespoons of tomato paste and continue cooking.
Add 2 tablespoons of water to dilute it a little.
Cook for a few minutes to combine the ingredients.
Add cherry tomatoes to the pan (keep the natural juice).
Season with salt and pepper.
Add garlic, thyme and allow to cook until fragrant.
Sprinkle parmesan cheese, and it is ready to be served.