Instructions: In a crockpot or heavy saucepan, heat the oil. Add the onion and garlic and saute 2-3 mins or until translucent. (Be careful not to burn the garlic.) Mix in the tomatoes, zucchini, green and red peppers, eggplant, fennel, sugar, basil, thyme, oregano, rosemary, mint, salt and pepper. Cook on low heat for approximately 20 mins, stirring occasionally. Make sure vegetables do not become too mushy.

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