1 medium onion, chopped
1/2 tsp olive oil
1 small eggplant, peeled and cubed
2 small zucchini, cubed
3 medium tomatoes, seeded and chopped
1 green pepper, chopped
1/4 cup minced fresh parsley
3 Tbsp tomato paste
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried thyme
1 Tbsp white wine vinegar
Combine the onions and oil in a 3-quart casserole dish. Cover with
vented plastic wrap and microwave on high for 1 1/2 minutes, or
until the onions are tender. Stir in the eggplant, zucchini,
tomatoes, peppers, parsley, tomato paste, garlic, basil, and thyme.
Cover again and microwave on high, stirring occasionally, for 15
minutes, or until the vegetables are tender. Stir in the vinegar.
Let stand for 10 minutes.