Makes 8 – 10 servings

Ingredients
2 Tablespoons olive oil
1 large red onion, large dice
1 large or 2 small eggplant, cubed
1 yellow bell pepper, cubed
1 red bell pepper, cubed
2 zucchini, halved and sliced
2 yellow squash
3 cloves garlic, sliced
1 large can whole tomatoes (San Marzano preferred), broken up
2 tablespoons tomato paste
1 bay leaf
3 sprigs thyme, leaves only
1 cup water
Salt and pepper to taste

In a large sauté pan heat 2 tablespoons of olive oil on medium high heat. Add the onion and sauté 2 minutes. Add the eggplant and sauté till lightly browned, seasoning with salt and pepper, about 4-5 minutes. Add the bell peppers and the zucchini to the pan. Add the garlic and sauté 1 more minutes. Season with salt and pepper. Add the tomato paste and cook 1 minute till paste is dark red. Add the canned tomatoes and break them up with a spoon. Add bay leaf, thyme leaves, and water and cook till thickened, about 10 – 20 minutes. Taste for seasoning and add more if needed.