We ate it as a soup, as a pasta sauce, as a pizza sauce, and as a dipping sauce for cheesy potato boats after we made gnocchi. The last was, apparently, the only one I took a photo of....for some reason. It was really darn tasty and filling in all capacities. The eggplant gives it such a unique texture and flavor. Eggplant is so awesome!
4 cloves garlic, minced
1-2 onions, chopped
1 bay leaf
2 medium eggplant, peeled and cubed
1 1/2 t salt
1 1/2 t basil
1 t oregano
1/2 t rosemary
1/2 t thyme
2 red bell peppers seeded and cut into 1-inch chunks
1 C tomato sauce (or more to your liking)
fresh minced parsley (optional)
Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
Add peppers, black pepper, and tomato sauce. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
Top with fresh parsley if desired.