1 lg. onion, sliced in thin wedges
2 cloves minced garlic
1/4 c. oil
1 (16 oz.) can tomatoes, cut up
1 1/2 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 med. unpeeled eggplant
2 med. zucchini, cut in strips
2 green peppers, cut in strips

In a large pot, cook onion and garlic in oil until tender. Add the undrained tomatoes and seasonings. Cover and simmer 10 minutes. Discard bay leaf. Remove and set aside 2 cups of sauce mixture. Slice the eggplant in 1/2 lengthwise then crosswise into 1/2 inch slices. Arrange half eggplant, zucchini and pepper over sauce in pan. Sprinkle with sauce and pepper.

Cover with 1 cup remaining sauce, arrange remaining vegetables atop. Sprinkle with more salt and pepper. Pour over remaining sauce, cover and simmer 20 minutes. Uncover, simmer 15 minutes and serve hot or cold. Serves 8 to 10.