Created by Dreamer_in_Ontario on November 1, 2011
Step 1: Heat oil over medium heat in a deep skillet; add garlic, onion and bay leaf; saute 5 minutes.
Step 2: Add eggplant, salt and herbs; stir; cover and cook 15 minutes, stirrling occasionally, for 15 to 20 minutes or until eggplant is soft.
Step 3: Add zucchini, peppers, black pepper and tomatoes; cover and simmer for 10 minutes or until zucchini and bell peppers are tender.
Step 4: Serve hot, warm or at room temperature with optional parsley and olives if desired.