Ingredients

3 Tb olive oil

4 med cloves garlic, minced

2 cups chopped onion

1 bay leaf

1 medium eggplant, peeled and cubed

1 1/2 tsp salt

1 1/2 tsp basil

1 tsp marjoram or oregano

1/2 tsp rosemary

1/2 tsp thyme

2 medium zucchini, cubed

2 medium bell peppers (I usually use red), seeded and cut into 1-inch chunks

1 14-oz can diced tomatoes (with juice)

black pepper

fresh minced parsley (optional)

sliced olives (optional)

fresh parmesan cheese, grated (optional)

Preparation

  1. Heat olive oil in a deep pan. Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.

  2. Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.

  3. Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.

Top with grated parmesan cheese and/or other goodies to serve.