Ratatouille

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 tsp minced garlic
2 cups medium dced eggplant, skin on
1/2 tsp fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 Tbsp thinly sliced fresh basil leaves
1 Tbp chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12 inch sauté pan over medium high heat and add the olive oil.  Once hot, add the onions and garlic to the pan.  Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5-7 minutes.  Add the eggplant and thyme to the pan and continue to cook, stirring occasionally until the eggplant is partially cooked, about 5 minutes.  Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.  Stir well to blend and serve either hot or room temp