1 tbsp. sweet unsalted butter
1 1/2 c. sliced onions
1 c. green pepper strips
1/2 tsp. crushed fresh garlic
1 (16 oz.) can low sodium tomatoes, coarsely chopped
2 c. cubed, unpeeled eggplant
1 1/2 c. thickly sliced zucchini
1/4 tsp. thyme leaves
1 bay leaf

Melt butter in a large heavy pan over medium heat. Add onions, green pepper and garlic. Saute, stirring occasionally until onions are transparent, about 5 minutes. Mix in tomatoes, eggplant, zucchini, thyme, bay leaf and pepper. Cover and simmer over medium low heat, stirring occasionally, until vegetables are tender, about 15 minutes. Remove cover and cook an additional 5 to 10 minutes. Remove bay leaf. Makes 4 servings.