You will need:
1 large or 2 small eggplant(s)
2-3 medium zuchinni squash
2-3 medium yellow squash
1/4 cup extra virgin olive oil
1 lb sliced mushrooms
2 large onions
1 large bunch of garlic (10 cloves or so)
2-3 large shallots
1 each bell pepper - green, red, orange and yellow (4 total)
2-3 lbs tomatoes
Plenty of any/all of the following herbs:
Thyme, Marjoram/Oregano, Parsley, Basil, Rosemary, Sage, Savory
~or~ use Herbs de Provence
salt and pepper to taste
Dice the eggplant, zucchini and yellow squash into 1/2" to 1 inch cubes. Place in colander/strainer in the sink and salt well. Allow to sit and drain for about an hour.
Meanwhile, chop or slice onions, garlic, peppers and shallots. Add to hot olive oil in a large (8 quart), heavy pot and sweat. Add mushrooms and saute until tender.
Chop and add tomatoes and simmer until soft. Chop and add plenty of herbs (fresh is best). Add the eggplant and squash and simmer until everything is tender.
Freezes extremely well. Serve over pasta, with french bread or on top of spaghetti squash. Use it as a topping or filling for omelets. Try it cold with sliced fresh mozzarella.