1 t. olive oil
1 small onion
1 leek
1 small eggplant, about 1/2 pound
2 small zucchini, about 1/2 pound
2 small yellow squash, about 1/2 pound
1 large clove garlic
5 Italian plum tomatoes
5 sun dried tomatoes
2 T. tomato paste
1/4 c. fresh basil
1 t. capers
1 bay leaf

1. Chop the onion
2. Clean and chop the leek
3. Cut the eggplant, zucchini and yellow squash into cubes about 1/2" on each side
4. Peel and thinly slice the garlic clove
5. Chop and juice the tomatoes
6. Chop the sundried tomatoes
7. Mince the capers and the basil leaves
8. Pour the oil into a 1 1/2 quart baking dish with cover
9. Add onion and leek
10. Cover with plastic wrap and microwave about two minutes at high power
11. Stir together eggplant, zucchini, yellow squash, fresh tomatoes, sun dried tomatoes, tomato paste, basil, capers and bay leaf
12. Add onion - leek mixture and return to 1 1/2 quart baking dish
13. Cover tightly with lid and/or plastic wrap
14. Microwave at high for 15 - 17 minutes
15. Let sit 10 minutes before serving
16. May be refrigerated and reheated. This allows the flavors to mix better