1 T olive oil
1/2 medium onion, finely chopped
1 green or red pepper, chopped
2 c cubed eggplant
1 c cubed zucchini
2 cloves garlic, crushed
1 bay leaf
1/4 tsp dried oregano
2 c chopped tomatoes, with juice
salt and pepper
Heat oil in 4-qt pot over medium heat. Add onion and cook until soft and translucent, 3-4 minutes. Add peppers and cook 2 minuted more. Add eggplant and cook another 2 minutes. Add zucchini, garlic, bay leaf and oregano. Season lightly with salt and pepper and cook 2 more minutes. Add tomatoes and simmer 40 minutes, uncovered. Salt and pepper to taste.