Fresh veggies, rich memories served on paper plates.
Over medium heat, warm oil in Dutch over or deep skillet. Sauté onion and garlic for about 5 minutes.
Add eggplant, salt, bay leaf, fresh herbs and stir. Cover and cook over medium heat, stirring occasionally for 10-15 minutes or until eggplant is beginning to soften.
Add summer squash, zucchini, bell peppers, tomatoes, tomato paste and fresh-ground black pepper. Cover and simmer for about 10 more minutes or until vegetables are cooked to your desired doneness. (I like mine a little al dente and still bright in color.)
Serve hot, warm or at room temperature as a side or over grits or quinoa for a vegetarian entree. I like to garnish mine with chopped parsley and crumbled feta or goat cheese.