2 to 3 cloves garlic (1 to 2 teaspoons, minced)
1 teaspoon salt
4 tablespoons olive oil
1 medium eggplant (peeled or unpeeled)
2 small zucchini (about 6 inches long)*
3 medium tomatoes
1 bell pepper, any color
1/2 teaspoon thyme
1 teaspoon black pepper
Chop onion, mince garlic and combine them with salt and olive oil in a heavy, wide pan. Set the pan over high heat. Stir onions occasionally as you prepare vegetables.
Trim the eggplant. Cut into 1-inch cubes and add it to the pan, stirring as you add it. Trim zucchini and cut into 1-inch cubes and add to the pan. Peel and core tomatoes. Chop them and add to the pan. Core the bell pepper, dice it and add it to the pan. Add thyme and black pepper.
Reduce heat to medium-low. Cook the mixture, uncovered, about 30 minutes or until vegetables are tender. Stir occasionally to keep from sticking and burning.
Makes 4 servings.
*Use yellow squash instead of the zucchini