¼ cup olive oil, plus more as needed
1 ½ cups small yellow onion, diced
1 tsp. minced garlic
2 cups medium diced eggplant, skin on
½ tsp. fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini
1 cup diced yellow squash
1 ½ cups peeled, seeded and chopped tomatoes
1 tbsp. thinly sliced fresh basil leaves
1 tbsp. chopped fresh parsley leaves.
Salt and freshly ground black pepper
Set a large 12-inch sauté 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 five to seven minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about five minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional five minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final five minutes.
Stir well to blend. Let cool for one hour.