2 tbsp. olive oil
2 med. onions, coarsely chopped
1 clove garlic, minced
1/4 lb. okra, cut into 1 inch rounds
1 lg. eggplant, unpeeled and cubed
1 c. fresh mushrooms, quartered
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
3 lg. ripe tomatoes, peeled, seeded, and coarsely chopped
1/2 tsp. dried oregano
1/2 tsp. fresh thyme
1/2 tsp. salt
Freshly ground black pepper

In large, heavy saucepan, heat oil. Saute onions and garlic until soft, about 5 minutes. Stir in remaining ingredients. Reduce heat to low; cover and simmer, stirring occasionally, until vegetables are tender but not mushy, about 30 minutes.