INGREDIENTS
1
Bay leaf
2 tbsp
Garlic
2 tsp
Herbs de provence
4 cups
Italian plum tomatoes, canned
4
sprigs Thyme, fresh
3
Zucchini, about 1 1/2 pounds
4 tbsp
Tomato paste
1
drained non-pareil capers (the small ones), small
1
Pepper, Freshly ground
1
Salt
1/2 cup
Olive oil
1
Large eggplant or 2 small, about 1 ½ pounds
1
Large yellow onion or two small about ½ pound