2 cupsdiced bell pepperuse a variety of red, yellow and orange
1 Tbspminced garlic
2 mediumzucchini cut in 1/2 inch dicesabout 6 cups
1mediumsummer squash cut in 1/2 inch dicesabout 3 cups
1mediumeggplant, cut into 1-inch dicesabout 6 cups
6cupsdiced fresh tomatoes
Heat olive oil in a large saucepan or dutch oven over medium-low heat.
Add the onion and cook for ~ 10 minutes, until just softened, being careful not to allow it to burn. Add 1 tsp. of thyme and a little salt and pepper halfway through cooking.
Add the peppers and garlic and cook for 5 minutes watching carefully so the garlic doesn't burn.
Add the zucchini, squash, and eggplant and cook for 5 minutes, turning the vegetables carefully halfway through.
Stir in the tomatoes and all the juice well. Add an additional tsp. of thyme, a little more salt, and pepper. Allow the mixture to simmer for 30 minutes with the cover on, turning it every 10 minutes. The vegetables should be just softened and the tomatoes cooked down. Sprinkle with the remaining thyme just before serving and taste to see if it needs more salt or pepper.
Allow the vegetables to cool.
Place smaller amounts (2 - 4 cups) in individual plastic containers or in large Ziploc bags.
Put the date on the outside of the container and place them in the freezer. Spread them out on different shelves of your freezer if possible so they freeze quickly. (avoid freezing all together or in one large container as it will take too long to freeze)