1 small onion - chopped
2 garlic cloves - crushed
3 T olive oil
2-3 stalks celery - minced
5 small zucchini (1 lb) 1/4" slices
1 can diced tomatoes, or 2 tomatoes diced
2 peppers, small cubes (red, green or yellow)
1 bay leaf
1 tsp thyme dried (1 Tblsp fresh)
2 tsp parsley dried (2 Tblsp fresh)
1 tsp salt
1/2 cup liquid (white wine, tomato juice, water, or meat stock)
In large pot saute onion and garlic in olive oil til onion is translucent.
Add celery, saute 5 minutes.
add zucchini, tomatos, peppers, seasonings and liquid.
Cover tightly, cook over med. heat for 1/2 hour. Stir.
Continue to cook uncovered for 1/2 hour or until most of liquids have reduced.
Follow above and add 2 small eggplants (1 lb) diced into small cubes.
In place of all zucchini, use 1/2 zucchini and 1/2 yellow squash.
Can add a 2nd can of tomatoes or use 4 tomatoes instead of 2.
Use as an entree - place generous serving in individual casserole, top with cheese and place under broiler til cheese is melted or slightly browned.