Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   extra-virgin olive oil
   1                    red onion -- cut into 1/4" cubes
   1      medium        carrot -- cut into 1/4" dice
   1      medium        eggplant -- cut into 1/4" dice
   1      medium        red bell pepper -- cut into 1/4" dice
   3                    garlic cloves -- thinly sliced
   1      medium        yellow zucchini -- cut into 1/4" dice
   1      medium        green zucchini -- cut into 1/4" dice
   2                    roma tomatoes -- cut into 1/4" dice,
                        juice and seeds reserved
   1      sprig         thyme
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   6                    basil leaves -- chiffonade
   8      pieces        bread -- rubbed with garlic
                        and toasted

Preparation:

In a 14-inch deep sauté pan, heat oil until smoking over high heat. Add red onion and carrot and cook until just softened but not brown, about 3 to 4 minutes. Add eggplant and cook 1 minute. Add red bell pepper, garlic and zucchini and cook 2 minutes. Add tomatoes and thyme and season lightly with salt and pepper. Cook 2 minutes and remove from heat. Vegetables should still have a light crunch. Allow to cool, stir in tomato juice and seeds and basil and serve at room temperature as a light snack with croutons. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A05)