3 tablespoons olive oil
1 small yellow onion, diced
I small yellow bell pepper, seeded and cut into ½-inch dice
1 small eggplant, peeled and cut into ½-inch dice
2 garlic cloves, minced
Salt and freshly ground black pepper
2 small yellow squash, cut into ½-inch-thick rounds
4 large, ripe yellow tomatoes, peeled, seeded, and chopped
1 tablespoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the bell pepper, eggplant, garlic, and salt and pepper to taste and stir gently to combine. Cook, covered, until the vegetables are slightly softened, about 10 minutes. Stir in the squash, tomatoes, and thyme and cook until all the vegetables are tender, about 20 minutes.
2. Sprinkle with parsley and serve hot.