1 lg. onion, sliced
2 cloves garlic
1/4 c. olive oil
16 oz. tomatoes
1 1/2 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 med. unpeeled eggplant
2 med. zucchini, sliced
2 green pepper, strips

Cook onions and garlic in oil, add undrained tomatoes and seasonings. Simmer 10 minutes. Discard bay leaf. Slice eggplant and add to sauce with zucchini and green peppers. Cover and simmer 20 minutes. Uncover and simmer 15 minutes. Serve hot or cold. 8-10 servings.