Heat the oil in a Dutch oven over medium-high heat. Add the tasso and sauté for about 2 minutes. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Cook, stirring constantly, for about 3 minutes, or until the vegetables are slightly wilted. Add the eggplant and cook for 4 to 5 minutes, or until slightly tender. Add the zucchini, yellow squash, tomatoes, garlic, basil, and thyme. Reduce the heat to medium and cook, stirring occasionally, for 8 to 10 minutes, or until the mixture is a little soupy. The vegetables should have a little crunch to them.
Serve warm or it can be cooked a day ahead. It gains in flavor when reheated.
Yield: 6 servings