¼ cup extra-virgin olive oil
1 large onion, chopped into chunks
3 garlic cloves, minced
1 small red bell pepper, cut into 1-inch squares
1 small yellow bell pepper, cut into 1-inch squares
1 small green bell pepper, cut into 1-inch squares ( I only had green today so I used 2)
1½ pounds fresh tomatoes coarsely chopped (leave in skins and seeds or you can substitute 15 oz can of diced tomatoes)
1 small can tomato paste
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon dried basil
1 dried bay leaf
1 teaspoon salt
½ teaspoon pepper
1 medium eggplant, unpeeled, cut into chunks (didn't have an eggplant so I used some Patty Pan squash)
2 average zucchini, unpeeled, cut into chunks
Heat oil in a large pot with a heavy bottom over medium heat. Add onions and sauté until translucent, then add garlic and cook for an additional minute. Once onions are a light golden color, add peppers and cook for five minutes. Mix in tomatoes, tomato paste, thyme, rosemary, basil, bay leaves, salt and pepper. Then add eggplant and zucchini and cook for about 5 minutes.
Reduce heat to low, cover and simmer until vegetables are tender -- about 30 minutes. Remove bay leaf and enjoy!
Cook's note: This dish is even better the next day!!