This classic French dish is a great way to use up any leftover vegetables in your fridge. Use a food processor to chop onions, garlic, eggplant, zucchini, and bell peppers. In the Dutch oven, sauté the vegetables until tender, then add canned tomatoes and fresh herbs. Simmer until the vegetables are cooked through and the flavors have melded together. Serve with crusty bread for dipping.
