Yield: 6 to 8 servings

½ cup olive oil, divided
2 cups chopped Vidalia onion
4 cloves garlic, minced
1 cup chopped red bell pepper
1 cup chopped green bell pepper
¼ cup sliced pepperoncini pepper (approximately 2 peppers)
4 cups chopped eggplant
1½ teaspoons kosher salt
¾ teaspoon ground black pepper
¾ cup white wine
3 cups chopped zucchini
3 cups chopped yellow squash
1 (28-ounce) can crushed tomatoes
¼ cup capers, drained, rinsed, and coarsely chopped
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
Garnish: fresh thyme
1. In a large saucepan, heat ¼ cup olive oil over medium heat. Add onion, garlic, and peppers, and cook, stirring often, until onion is translucent, 5 to 7 minutes. Add eggplant, and season with salt and pepper. Cook, stirring often, until eggplant is mostly soft, 10 to 15 minutes.

2. Increase heat to medium-high; add wine, and cook until pan is almost dry, 4 to 5 minutes. Add zucchini, yellow squash, tomatoes, capers, rosemary, oregano, and thyme. Bring vegetables to a boil, and reduce heat. Cook until they are tender but not mushy, approximately 15 minutes. If mixture starts to dry out, add enough water to continue cooking process until vegetables are to your liking. Mixture should be thick and stewlike. Stir in remaining ¼ cup olive oil. Garnish with thyme, if desired.