Gather your ingredients

Sauté the onions in large pot or Dutch oven until softened

Add the eggplant and sauté another 5 minutes until softened

Add the peppers and squash and cook 2-3 minutes, then add the garlic and cook 30 seconds more

Add the diced tomatoes, tomato paste, bay leaf and rosemary and cook 20-30 minutes until desired level of doneness

Remove from heat and stir in the capers and fresh basil.

Serve with crusty bread or your favorite side.  Enjoy!