2 tbsp. vegetable oil
1 lg. eggplant, cubed
1 lg. onion, sliced
2 cloves garlic, minced
2 bell peppers (red, green, or yellow), seeded and chopped
3 stalks celery, chopped
6 sm. zucchini, chopped
6 med. tomatoes, seeded and chopped
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano

In large saucepan or Dutch oven, saute onions and garlic in oil until onions are clear but not browned. Add the eggplant, celery, peppers and zucchini. (If necessary, add more oil to prevent vegetables from sticking to pan.) Cover and simmer for approximately 30 minutes, stirring occasionally. Add the tomatoes and seasoning and continue cooking for 5-10 minutes or until tomatoes are heated through. Serves 6-8.