1 medium onion
2 to 3 cloves garlic (1 to 2 teaspoons, minced)
1 teaspoon salt
4 tablespoons olive oil
1 medium eggplant
2 small zucchini (about 6 inches long), or substitute yellow squash
3 medium tomatoes
1 bell pepper, any color
1/2 teaspoon thyme
1 teaspoon black pepper

Chop onion, mince garlic and combine them with salt and olive oil in a heavy, wide pan. Set the pan over high heat. Stir onions occasionally as you prepare vegetables.

Trim the eggplant. Peel it only if you want; it isn't necessary. Cut into 1-inch cubes and add it to the pan as you do, stirring. Trim zucchini and cut into 1-inch cubes. Add it to the pan as you prepare it. Peel and core tomatoes. Chop them and add to the pan. Core the bell pepper, dice it and add it to the pan. Add thyme and black pepper.

Reduce heat to medium-low. Stirring occasionally, cook the mixture, uncovered, about 30 minutes or until vegetables are tender.

Serves 4.