minutes. Pour into a bowl and set aside.
Add another tablespoon of the olive oil and bell peppers to
skillet. Sauté for five minutes, stirring occasionally. Remove
from skillet and set aside. Brush the last tablespoon of olive
oil evenly over eggplant and place in skillet. Cook for five
minutes, stirring occasionally. Place zucchini and peppers
back in skillet with the eggplant. Mix in tomato, bay leaf,
and parsley. Cover and cook for ten minutes. May be
served warm or cold.