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Updated: May 9, 2012 9:50AM

MAKES 4 TO 6 SERVINGS

5 to 6 tablespoons olive oil

3 garlic cloves, minced

1 large onion, coarsely chopped

1 bay leaf

1 teaspoon dried thyme (or 3 sprigs fresh)

1 medium eggplant (about 1 pound), cubed

3 large bell peppers, cored, seeded and coarsely chopped

3 medium zucchini or other summer squash, cubed

5 medium tomatoes, cored and cut into eighths

Salt and black pepper

GARNISH

Flat-leaf parsley, finely chopped

Lemon juice or balsamic vinegar

Black or green olives, chopped

Capers

In large skillet, heat olive oil over medium heat. Add garlic, onions, bay leaf and thyme (if using fresh thyme, add after vegetables have cooked down) and cook until onions are tender. Add eggplant, bell peppers and squash, and continue to cook for 20 minutes. Add tomatoes and cook for another 15 to 20 minutes, until all vegetables have cooked down. Add salt and pepper to taste. Garnish with parsley, a squeeze of fresh lemon or balsamic vinegar, some olives and capers. Serve as a side or over cooked polenta for a fantastic vegetarian main course. 

Moira Tuffy

Nutrition facts per serving: 265 calories, 18 g fat, 3 g saturated fat, 0 mg cholesterol, 26 g carbohydrates, 13 g sugars, 6 g protein, 150 mg sodium, 10 g fiber