1 large onion, split vertically and sliced thin
1 medium fennel, core and branches removed, sliced thin
6 cloves garlic, peeled, smashed and chopped
3 tablespoons olive oil
1 tablespoon honey
2 red peppers
1 medium eggplant, ends removed
1 medium zucchini, ends removed
1 medium yellow squash, ends removed
4 medium plum tomatoes, ends removed
1 teaspoon fennel seeds
1 teaspoon dried or fresh chopped thyme
10 basil leaves, cut in half
Salt and pepper to taste