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¼ cup olive oil, plus more as needed for sautéing vegetables
1½ cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
½ teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1½ cups peeled, seeded and chopped tomato
1 tablespoon thinly sliced basil leaves
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper, to taste

1. Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5-7 minutes.
2. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant are partially cooked, about 5 minutes.
3. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
4. Add the tomatoes, basil, parsley, and salt and pepper to taste and cook for a final 5 minutes.
5. Stir well to blend and serve either hot or at room temperature.