1 lg. can tomatoes
6 unpeeled zucchini
2 cloves garlic, peeled and pressed
2 stalks celery (no leaves)
2 bay leaves
Salt to taste
2 eggplants, peeled
1 onion
1 green pepper
1/4 tsp. thyme
1/4 tsp. oregano

Slice and chop vegetables and add salt, pepper and herbs. Heat all in olive oil except tomatoes. Add tomatoes and simmer 35-40 minutes. Good sprinkled with Parmesan or served over spaghetti noodles with Parmesan.