I made this night of 1/30/2006 and it was easy and Fab. I served it as an entree with focaccia.

Cooking Light, 08/2002

4 teaspoons olive oil
1 cup chopped onion
3 cups chopped plum (Roma) tomatoes
2 cups chopped eggplant
2 cups chopped zucchini
1 cup chopped bell pepper*
2 large garlic cloves, minced
1 Tbsp. chopped fresh oregano (or 1 tsp dried)
1 Tbsp. chopped fresh basil (or 1 tsp dried)
1 Tbsp. chopped fresh parsley (or 1 tsp dried)
½ tsp salt
¼ tsp black pepper

Heat the oil in a dutch oven or large, deep skillet over medium-high heat. Add onion and sauté until tender, about 3 minutes, stirring frequently. Add remaining vegetables and garlic, stirring well to mix. Cover, reduce heat, and simmer 30 to 40 minutes or until vegetables are cooked through. Stir in remaining ingredients and simmer, uncovered, an additional 5 to 10 minutes.