1 lg. onion
2 med. sized eggplants
4 cloves garlic
8 oz. chopped tomatoes
3 zucchini or other summer squash
3 green peppers
1 red pepper
2 oz. olive oil
Basil, thyme, parsley, fresh ground pepper, salt

Heat the olive oil in a large skillet. Chop the onion and cook for 1 minute. Cut eggplant into 1/2 inch cubes and add to skillet. Cook for 2 minutes. Chop the tomatoes and add to skillet. Cook for 5 minutes. Chop the zucchini (or squash) into 1/2 inch cubes. Dice the peppers. Add the zucchini, peppers and herbs to the skillet. Simmer for about 5 minutes or until tender.