Ingredients

2 medium sized onions, sliced into thin rings
3 cloves of garlic, minced finely
1 medium eggplant cut into cubes
2 zucchini Cubed into bite sized cubes
2 green bell peppers, seeded and chopped
1 Yellow bell pepper, seeded and chopped
1 Red bell pepper, seeded and chopped
4 Roma tomatoes chopped
½ cup of Extra Virgin Olive oil
1 bay leaf
2 tablespoons of chopped fresh parsley
4 sprigs of fresh Thyme
Salt and pepper to taste.
Parmigiano-Reggiano grated as a garnish.
Fresh basil leaves as a garnish

Directions

Heat 1½ Tablespoons of the oil in large pot over medium-low heat. Add onions and garlic and cook until onions are translucent.
In large skillet, heat 1½ tablespoons of the oil and sauté the zucchini until slightly brown on all sides. Place sautéed zucchini in the pot with the onions and garlic
Sauté the entire remaining vegetables one batch at a time, adding 1½ tablespoons of oil each time. Transfer each sautéed vegetable to the large pot.
Season with salt and pepper. Add the bay leaf and thyme. Cover pot and cook over a medium heat for 15-20 minutes.
Add chopped tomatoes and parsley to the pot and cook for an additional 10-15 minutes. Stirring occasionally.
Remove the bay leaf before eating
Put contents into large serving platter and grate cheese over top (as much as desired)
Add a few basil leaves as a garnish and serve.
Serve with a nice warm Baguette and a glass/bottle of Riesling. (Jacob’s Creek makes a pretty darn good Riesling)

Makes 8 Servings.

Submitted by: Allison Anderson