1/2 c. olive oil
4 large onions, sliced
1 lb. zucchini, halved lengthwise and cut in 1/2-inch slices
1 lb. eggplant, peeled, seeded and cut in 1/2-inch slices
2 large green peppers, seeded and thinly sliced
2 lb. tomatoes, peeled, seeded and coarsely chopped
5 large cloves garlic, crushed
1/2 tsp. thyme
1/2 tsp. basil
1 bay leaf
salt and pepper

Preheat oven to 400°F. In a heavy skillet, heat 2 tablespoons oil. Add the onions and sauté until they begin to color. Remove to a large, deep baking dish. Add a little more oil. Repeat the operation with the zucchini, the eggplant and the green pepper (be careful not to scorch the latter). Add all the remaining ingredients and bake, uncovered, for 30 minutes.

Serve hot as a vegetable or cold as a first course.