|Eggplant||4 Cup (64 tbs), peeled, cubed|
|Cubed zucchini||4 Cup (64 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Tablespoon|
|Tomatoes||4 Medium, peeled, cut into wedges|
|Pitted ripe olives||1⁄2 Cup (8 tbs) (Small)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Pepper white||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|Dried rosemary||1⁄8 Teaspoon|
|Chopped parsley||2 Tablespoon|
Saute eggplant and zucchini in oil in a large skillet over medium heat 6 to 8 minutes, stirring occasionally.
Add peppers and onion, cook 6 minutes, stirring occasionally.
Add garlic, and cook 2 minutes.
Add remaining ingredients except parsley, cover and reduce heat.
Simmer 5 minutes.
Sprinkle with parsley.
Remove bay leaf.