1/4 cup Gefen Extra-Virgin Olive Oil

1 large Vidalia (sweet) onion, coarsely chopped

1 green bell pepper, cut into medium dice

1 red bell pepper, cut into medium dice

6 cloves garlic, minced or pressed or 6 cubes Gefen Frozen Garlic

1 large eggplant, skin on, sliced into 1/2-inch disks and then quartered

1 large zucchini, skin on, cut into 1/4-inch disks and then quartered

1 medium yellow (summer) squash, skin on, cut into 1/4- inch disks and then quartered

1 (14.5-ounce) can diced tomatoes, drained

2 teaspoons Italian seasoning

1 and 1/2 teaspoons herbes de Provence (optional)

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 cup vegetable broth or dry red wine (like Alfasi Cabernet Sauvignon)

1 tablespoon Tonnelli Worcestershire Sauce

1 (6-ounce) can of tomato paste

grated Parmesan cheese, for serving (optional)