from www.marthastewart.com

1/3 cup olive oil

2 medium onions, chopped

4 cloves garlic, minced

2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes

4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes

Coarse salt and ground pepper

3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes

1 can (28 ounces) diced tomatoes

herbs: 1 teaspoon dried thyme; 1/2 cup chopped fresh basil

In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat.  Cook onions, stirring occasionally, until soft, about 5 minutes.  Add garlic; cook until fragrant, about 1 minute.  Stir in eggplant and zucchini; season generously with salt and pepper.  Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes.  Stir in bell peppers; simmer, covered, until softened, 5 minutes.Stir in tomatoes and thyme; bring to a boil.  Reduce heat to medium-low.  Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes.  Remove from heat.  If serving immediately, stir in basil. (If freezing, leave out basil.)