Preheat your oven to 425 degrees F.

Dice the onion, peppers, squash and eggplant into large pieces and place them in a large bowl. Peel the eggplant before dicing and do it last as it browns easily.

Drizzle the vegies generously with olive oil, and then sprinkle with salt and pepper or Cavender’s Greek Seasoning (my choice); toss and repeat once or twice.

Spread the veggies out over 2 sheet pans (first cover with foil for easier cleaning) and then place them in the oven. Stir the veggies every 15 minutes, and trade places for the sheet pans to roast evenly.

Preheat a large skillet over medium heat, and add 2-3 Tbsp of olive oil.

Slice the garlic and dice the tomatoes.

Add the garlic to the skillet, keep them moving to prevent burning and take them to golden brown.

Add the tomatoes, olives, tomato paste, thyme, parsley, some salt and pepper. Stir it all together and bring it to a boil, then down to a simmer and cook until thickened.

Add the roasted vegetable to the tomatoes when they’re done and stir through.

Chop some fresh basil and stir through last, or add 2 tsp of dried.

Taste and adjust the seasoning. Garnish with parsley and some red pepper.