Ingredients:

1 ½ large onion, diced

¼ cup olive oil

1 carrots, diced

4 peppers, green, red, mixed

1 yellow summer squash

1 flying saucer squash, peeled, seeded, and cut into chunks

3 Asian eggplants

1 stalk celery, chopped

1 Tbs. chopped garlic

1 Tbs. chopped parsley

2 cups cherry tomatoes, cut in half

1 can fire roasted tomatoes

1 t. salt

½ t. pepper

½ cup Basil, chopped

1 t. dried oregano

1 Tbs. fresh oregano

½ t. fresh thyme

Directions:

1. In a heavy stock pot, sauté the onions in ¼ cup of olive oil until translucent.

2. Add the eggplants, garlic, carrots, and celery, and continue sautéing for 10 more minutes.

3. Add the peppers, and flying saucer squash, and cook for 5 more minutes.

4. Add the can of fire roasted tomatoes, the cherry tomatoes, the summer squash, dried oregano, basil and parsley. Add the salt, pepper, thyme and fresh oregano.

5. Simmer for 30 minutes, allowing all of the flavors to meld together.