Maggie's Farm

Simple as pie. Roughly chop up a few cloves of garlic. Roughly chop up an onion. Throw them in a big pan with plenty of olive oil for a few minutes on medium heat.

Chop up an eggplant into about 1" square chunks - skin on. Also, a couple of zucchinis and yellow summer squashes to about 1" chunks.

Before the garlic and onions brown, throw in the vegetable chunks with a cup of water, stir it up a little, throw in some salt and plenty of ground pepper, and cover the pot.

No tomato - it messes up the subtle flavors.

Then get some sprigs of thyme, oregano, and basil from the garden and throw them on top, and let it slow simmer and steam on low medium for a while, covered. Gently stir it around a little.

As soon as the veggies begin turn soft but before they fall apart, take off the stove. Throw a handful of fresh-chopped parsley on top before serving. Even vegophobes like it.