1 large onion, slices in thin wedges
2 cloves garlic, minced
1/4 c. olive or cooking oil
1 16 ox. can tomatoes, crushed
1 1/2 tsp dried thyme
1 tsp salt
1/4 tsp pepper
1 bay leaf
1 medium unpeeled eggplant
2 medium zucchini, cut in strips
2 green peppers, cut in strips

In dutch oven cook onion and garlic in oil until tender. Add the tomatoes and seasoning. Cover and simmer 10 minutes. Discard bay leaf. Remove and set aside 2 cups sauce mixture.

Slice the eggplant in half lengthwise, then crosswise into 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 salt and pepper. Pour over remaining sauce. Cover, simmer 20 minutes. Uncover, simmer 20 minutes. Serve hot or cold.

Serves 8 to 10.