My personal favorite. Make it in a pareve pot and use in omelets Sunday morning.
2 tablespoons olive oil
1 medium eggplant, peeled and diced in chunks
1 red pepper, diced in chunks
1 yellow pepper, diced in chunks
1 green pepper, diced in chunks
3 zucchini, sliced
3 yellow squash, sliced
1 onion, in chunks
4 cloves garlic, chopped
1 28-ounce can whole tomatoes
1/3 cup red wine vinegar
2 tablespoons sugar
2 tablespoons tomato paste
2 teaspoons salt
½ cup fresh chopped parsley (optional)
½ teaspoon pepper
2 teaspoons dried basil
½ cup pine nuts (optional)
In large pot combine olive oil (a little more if needed) and vegetables. Cook approximately 10 minutes until vegetables begin to soften, stirring occasionally. Add garlic and canned tomatoes and cook about 10 more minutes. Add rest of ingredients except pine nuts. Cover and simmer 15 minutes.
Add pine nuts and Serve warm or room temperature, not piping hot. Best if made a day or two ahead.