Gather you veggies.

Slice your onion into thin strips. Chop your tomatoes.

Heat a large saute pan over medium low heat with1 tablespoon olive oil. Add tomatoes and onions to the pan.

While the onions and tomatoes cook down, seed and slice the peppers into strips.

Add the peppers to the pan.

Seed the zucchini by cutting then in half lengthwise, and then again lengthwise. Cut out the seeds and then chop them into medium sized chunks.

Add the zucchini to the pan. Toss.

Seed the eggplant by cutting it in half and then cutting again in half. Cut out the seeds and then chop into into medium sized chunks. Chop the garlic.

Add the eggplant and garlic to the pan. Toss.

Add the salt and pepper and allow the vegetable to cook for about 10 minutes. Add the tomato puree and water. Mix everything together.

Raise the heat to medium high and cook for ten minutes or leave on medium heat and cover. Cook until the vegetables are tender, but not mushy. A taste test is a must. Check for seasoning

Remove to a serving bowl and enjoy!