Season the chicken thighs with salt and black pepper.
Melt the butter in the pan, lay out the chicken thighs skin side down and fry for 2 minutes on each side over high heat. Transfer to a plate.
In the same pan, fry the onion with sweet pepper for a few minutes, add eggplants, zucchini, tomatoes, garlic cloves, season with salt and black pepper, stir and cook for 5 minutes on high heat.
Place the hips, add the bay leaf and thyme. Bake for 30-35 minutes at 200 °C.
Remove the lid for the last 5 minutes.
