1/4 cup olive oil, more if needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced yellow bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1/4 cup asparagus pieces (optional)
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Sea Salt and freshly ground black pepper
In a large skillet, over medium heat, and add the olive oil until hot.
Add the onions and garlic to the pan and cook stirring occasionally, until the onions are wilted and lightly caramelized, about 5 to 7 minutes.
Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
Add the green and red peppers, zucchini, squash and asparagus (if using asparagus) and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.