3 Yellow Squash
5 or 6 Plum Tomatoes (or canned tomatoes)
2 bell peppers
1 medium onion
6 cloves of garlic
1 Tablespoon of Basil and Oregano
1/2 Teaspoon of ground black pepper.
1/2 Teaspoon crushed red pepper (optional)
3 Bay Leaves
Peel and cube the Eggplant, Zucchini and Squash. Slice the tomatoes. (Hand crush canned tomatoes.) Remove tops and inner membranes from peppers; slice and cut slices in half. Slice Onion, and then quarter the slices. With flat side of knife, press down on garlic cloves; remove skin; slice.
In a large soup pot, sauté peppers, onions and garlic in a small amount of olive oil - adding peppers first, then onions, then garlic - until onions are turning transparent.
Then add Eggplant, Zucchini, Squash, Tomatoes and seasonings. Add enough water to cover vegetables.
Cook on medium heat until liquid begins to boil. Lower to a simmer and cook for one hour, stirring occasionally. (Mixture may also be poured into a casserole dish and baked at 350 degrees for 45 minutes, uncovered for the last 15 minutes.)
Serve in bowls, topped with grated parmesan cheese.
Freeze leftovers, or share with a family or friend who may need a wonderfully prepared home cooked meal.