Ingredients:
1Tbsp extra virgin olive oil
1 lg. onion, peeled and diced
1lg. clove of garlic, minced
1 pound zucchini, sliced 1” thick
1 pound eggplant, peeled and sliced 1” thick
1 pound tomatoes, quartered
1 lg. green pepper, seeded and sliced
1 rib celery, uncut
1 small bunch fresh thyme
1 whole bay leaf
Salt to taste
Freshly ground pepper to taste
Fresh thyme for garnish
Fresh parsley, chopped, for garnish
Garlic, chopped for garnish
Equipment: Tall 6 quart casserole dish
Directions:
Heat olive oil over medium heat in casserole. Add onion and cook over low heat for 5 minutes, then add garlic and cook for 2-5 minutes more, stirring often.
Add zucchini, eggplant, tomatoes, green pepper, celery, thyme, bay leaf, salt and pepper. Mix well to combine ingredients . Cover casserole and bring to a boil. Reduce heat and let simmer, stirring occasionally, until juices are near the top of vegetables, about 30 minutes. Remove lid and continue to cook for approximately 30 minutes, or until desired texture is reached. The mixture should be thick and the liquid should have evaporated.
Remove tomato skins, celery rib, and thyme; they should float to the top. Drain any excess liquid, if necessary. Pour into a serving dish and garnish with fresh thyme, parsley, and garlic, if desired.