• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 eggplant, cubed

• 1 zucchini, cubed

• 1 yellow squash, cubed

• 1-2 red bell peppers, seeded, ribbed and cubed

• 4 large tomatoes, diced

• 1 tsp dried thyme

• 1/3 cup chopped fresh basil

• sea salt

• black pepper

In a Dutch oven, heat oil over medium heat. Cook onions, stirring occasionally, until soft (about 5 minutes.) Add garlic and cook for 1 minute more. Stir in eggplant, zucchini, and squash and season with salt & pepper. Add 1⁄2 cup water, cover and simmer until vegetables begin to soften, about 5 minutes.

Stir in bell peppers, and simmer covered for 5 minutes more. Stir in tomatoes and thyme and bring to a boil. Reduce heat to low, cover partially and simmer until all vegetables are tender, about 15 minutes.

Remove from heat and stir in fresh basil. Serve over quinoa or brown rice.