I do one with large chuncks of onions that I saute in a good amount of olive oil, then I add eggpplant, colored peppers, chunks of zuchinni and whole garlic gloves and whole cherry (or grape) tomatoes. (I usually start a hot pan with the onions and add everything as I chop it-adding the zuchinni and tomatoes at the end to "deglaze" the pan a bit, so it sautes for 10-15 mins and the onions and eggplant and peppers begin to get caramalized. I then tranfer the pan to the oven and bake at 350 for 45-1 hour making sure to toss everything if it's browning too much on top. Sometimes the tomatoes are very juicy and you need to let it go a bit longer or there is not as much juice to evaporate and it is shorter. You can add as much salt, pepper and herbs as you like.
I love to make this and usually get raves from everyone. It freezes very well.