recipe adapted from Willimas-Sonoma Essentials of French Cooking

* I am not going to list nutritional information for this dish, as it is essentially a zero point + food.  The recipe makes approx. 10, 1 cup servings. 

1 - 28 oz. can of diced tomatoes  ( you could certainly use fresh tomatoes as well, about 8 of them, peeled and diced, discarding the seeds )
2 tsp. extra virgin olive oil OR misto filled with olive oil OR cooking spray
2 small, sweet onions, chopped
1 med sized eggplant, cut into one inch cubes
4 cloves garlic, minced
2 zucchini, cut into one inch cubes
1 large green pepper, cut into 1 inch pieces
1 large red pepper, cut into 1 inch pieces
3 sprigs of fresh thyme ( or 1 tsp. dried ) 
1 sprig of fresh rosemary ( or 1 tsp. dried and crushed ) 
1 bay leaf
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 cup minced fresh basil

1.  In a large, heavy saucepan, over medium heat, warm the olive oil or cooking spray.  Reduce heat to med-low and add the onions, and saute until translucent, about 2 minutes. 
2.  Add the eggplant and garlic, and stirring frequently, cook until the eggplant is softened.  ( 3 - 4 minutes) 
3.  Add the zucchini and peppers, and stir frequently until softened, about 4 - 5 minutes.  
4.  Add the tomatoes and the juices from the can, the thyme, rosemary, bay leaf, salt and pepper and cook, stirring and turning about 2 - 3 minutes longer.  
5.  Reduce heat to low and cover.  Cook stirring occasionally, until the vegetables are soft and have somewhat blended together, about 40 minutes.  Stir n the basil and remove from heat.  

Serve hot or at room temperature, garnish with additional fresh basil just before serving.