Salt the eggplant cubes and squash well and allow to drain for 1 hour. Rinse well and dry.

Heat 4 tablespoons olive oil in a large saucepan and add the cubed eggplant. Toss well to coat and cook until softened and coloured, about 10 minutes. Transfer the eggplant to a bowl. Add 2 tablespoons olive oil to the pan and add the chunks or red and yellow capsicum to the saucepan and cook until softened, then transfer to the eggplant.

Add the onion and garlic to the pan and cook until softened and beginning to brown, add the zucchini and squash slices and cook until softened, about 5 minutes. Transfer all vegetables to the bowl of eggplant.

Add 2 tablespoons olive oil to the pan and add the tomatoes, tomato paste, thyme leaves, bay leaves and salt and pepper to taste. Cook until thick and simmering. Add all vegetables to the saucepan with the tomatoes and cover. Simmer gently for 35-40 minutes or until the vegetables are soft and the liquid is thick. Adjust seasonings, add chopped basil and parsley, serve.

Per serving: 1438 Calories (kcal); 111g Total Fat; (65% calories from fat); 18g Protein; 112g Carbohydrate; 0mg Cholesterol; 432mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit; 21

1/2 Fat; 0 Other Carbohydrates