1 lg. onion, sliced in thin wedges
2 cloves garlic, minced
1/4 c. olive or cooking oil
1 (16 oz.) can tomatoes, cut up
1 1/2 tsp. dried thyme, crushed
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 med. unpeeled eggplant
2 med. zucchini, cut in strips
2 green peppers, cut in strips

In Dutch oven, cook onion and garlic in oil until tender. Add the undrained tomatoes and seasonings. Cover and simmer 10 minutes. Discard bay leaf. Remove and set aside 2 cups sauce mixture. Slice the eggplant in half lengthwise, then crosswise in 1/2 inch slices.

Arrange half of eggplant, zucchini, and pepper over sauce in pan. Sprinkle with salt and pepper. Cover with 1 cup reserved sauce. Arrange remaining vegetables on top; sprinkle with more salt and pepper. Pour over remaining sauce. Cover, simmer 20 minutes. Uncover; simmer 15 minutes. Serve hot or cold. Serves 8 to 10.