2 tbsp olive oil
2 cloves garlic
1 large onion
1 small eggplant
2 yellow bell peppers
1 (28 oz) can diced tomatoes
3-4 small zucchini
2 tsp fresh basil, chopped (half dried)
1 tsp fresh oregano, chopped (half dried)
1/2 tsp fresh thyme, chopped (half dried)
2 tbsp fresh parsley, chopped
1) Quarter and thinly slice onion and press garlic into a large frying pan that you can cover. Saute in oil until onion is soft.
2) Cut eggplant into 1 inch cubes and chop peppers into similar sized chunks. Add to frying pan and mix until coated with oil. Cover to cook for 10 min stirring every 2-3 min.
3) Cut zucchini in to slices and add to frying pan along with tomatoes and herbs. Mix well. Cover to cook for 15 min stirring every 2-3 min, until eggplant is soft but not squishy.
4) Serve over pasta.