1
In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the eggplant, red and yellow bell peppers, zucchini, tomatoes, and beans. Add the salt and pepper and cook, uncovered, stirring for 5 minutes.
2
Add the broth, marjoram, and thyme. Cover, reduce heat to low, and simmer until the vegetables are tender but not mushy. About 30 minutes. Stir in the parsley and taste, adjusting seasonings if necessary. Serve immediately.
