Yield: 4 servings

Measure Ingredient
1 large Onion; sliced thin
1 \N Eggplant; sliced
2 \N Zucchini; sliced
2 \N Summer squash; sliced
2 \N Ripe tomatoes; chopped
3 teaspoons Thyme
2 \N Bay leaves

Recipe by: Alison Meyer

Put the onion into a large saucepan, cover, and cook over low heat until translucent. Add the eggplant and squashes, cover, and cook until medium soft (not completely cooked and limp.) Add tomatos, thyme, and bay leaves, cover, and simmer about a half hour, stirring occasionally, until mixture is nice and juicy.

Note that this recipe is fat-free, so you don't have to feel too guilty if you decide to put it into an oven proof bowl, cover the top with grated cheese, and broil it until bubbly. . .;-)

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