1 large onion, chopped
About 5 cups fresh, chopped tomatoes
1 large summer squash, shredded
1 large garlic clove, minced
basil, rosemary, oregano, thyme (fresh is best, but dried is okay) and salt to taste
Sautee the onion over low heat in a generous amount of olive oil. After a few minutes, add the eggplant and stir to coat with oil. Cook for a few minutes, then add the summer squash and the tomatoes. Bring to a boil, then reduce the heat to simmer until everything is reduced to mush, at least 30 to 40 minutes.
Serve over hot pasta and top with grated parmesan cheese, or store over night and eat the next day as a rich side dish. It's excellent both ways.
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