2 tbsp. olive oil
4 baby zucchini, trimmed
4 baby yellow squash
4 baby pattypan squash
2 baby eggplants, trimmed & halved lengthwise
4 red & 4 yellow cherry tomatoes
1 tsp. minced garlic
1 tsp. finely chopped jalapeno pepper (opt)
4 sprigs fresh thyme
4 tbsp. fresh parsley, chopped
2 tbsp. fresh basil, chopped
Salt & pepper to taste

Heat the oil in a heavy skillet and add the zucchini, squash and eggplant. Saute, stirring frequently, for about 5 minutes. Add the tomatoes, garlic and jalapeno pepper. Toss and saute one more minute. Add the thyme, salt and pepper. Saute another 2 or 3 minutes, stirring almost constantly. Sprinkle with basil and parsley and serve. Serves 4.