INGREDIENTS

   * 1 Tbs. olive oil
   * 2 cups diced onions
   * 6 medium cloves garlic, minced
   * 1 tsp. dried oregano
   * 1 tsp. red pepper flakes
   * 1/2 tsp. plus pinch of salt
   * 4 cups diced eggplant
   * 3 cups diced zucchini
   * 1 cup diced red bell pepper
   * 1 cup diced yellow summer squash
   * 1/4 cup low-sodium vegetable broth, plus additional if needed
   * 2 cups halved, seeded and diced tomatoes
   * 1/2 cup drained, pitted and minced kalamata olives
   * 1 cup chopped flat-leaf parsley
   * 1/2 cup drained, minced capers

DIRECTIONS

• Use a large heavy pot to heat up oil over moderate heat. You may also use a Dutch oven if available. Saute onions into the hot oil along with garlic, oregano, pepper flakes and pinch of salt. Cook and stir often for about 4 minutes or until the onions become soft.
• Put eggplant and cook. Stirring often for about 3 minutes. Mix in the zucchini, bell pepper, squash, broth and the remaining half teaspoon of salt. Combine thoroughly. Put cover and cook the veggies until tender or for about 10 minutes. Add more broth as needed.
• Remove cover and add the tomatoes, olives, parsley and capers. Stir and continue cooking uncovered for about 2 minutes.
• Serve immediately.