1 onion, diced

4 cloves garlic

1 tbsp thyme

1 tbsp butter

2 zucchini, diced

1 eggplant, diced

2 yellow squash, diced

6 roma tomatoes, grated

Saute the onion and garlic and thyme with a few pinches of salt and pepper in the butter until soft. Add the zucchini, eggplant and yellow squash and saute until brown. Stir in the grated tomatoes and continue to cook until the tomatoes take on a burgandy color. Adjust seasoning.

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