In a large saucepan over medium heat, heat the oil. When hot, add the onion and garlic; cook, stirring 3 to 4 minutes. Add the Butter Buds, eggplant and green pepper; cook stirring frequently, about 5 minutes. Stir in the zucchini, oregano, thyme, Sweet’N Low and pepper. Bring to a boil; reduce the heat and cook, partially covered, 15 to 20 minutes or until the vegetables are tender. Stir in the tomatoes; cook an additional 5 minutes. Serve hot or refrigerate and serve cold. Makes 8 cups. Tip: Serve over cooked pasta as a main dish; sprinkle with grated Parmesan cheese or fat-free grated Parmesan Italian topping. Stir in drained and rinsed canned chickpeas or white beans; serve over cooked rice or a baked potato.