Heat 3 Tbsp of oil in a large 21cm pot over medium heat. Add the onions and sauté for 5 minutes, until soft and light brown. Add the garlic and sauté for 1 minute until fragrant. Add the peppers, zucchini, squash, eggplant, tomatoes, thyme, and oregano and stir to combine. Season with salt and pepper. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally, until the tomatoes release their juices and begin to boil. Place the lidded pot into Wonderbag for 2 ½ hours.
