• 1/4 cup olive oil, plus more as needed
• 1 1/2 cups small diced green onion
• 1 teaspoon minced garlic
• 2 cups medium diced eggplant, skin on
• 1/2 teaspoon fresh thyme leaves
• 2 cups diced peppers (non spicy)
• 2 cups diced zucchini or squash
• 1 1/2 cups chopped tomatoes
• 1 tablespoon sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

1. Set a large 12-inch saute pan over medium heat and add the olive oil.

2. Once hot, add the garlic, green onions, eggplant, thyme, peppers, squash and continue to cook for a 10 minutes.

3. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 10 minutes.

4. Stir well and serve either hot over pasta or at room temperature.