1/2 cup onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

4 medium tomatoes, seeded and chopped

1 cup eggplant, peeled and chopped

1 teaspoon dried thyme, crushed

1/2 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon pepper

1 16-oz. thin-crust pizza dough (i.e. Boboli)

2 medium red or yellow tomatoes, halved lengthwise and sliced

1 small yellow summer squash, sliced

1 small zucchini, sliced

1/3 cup crumbled feta cheese

2 tablespoons sliced, pitted, ripe black olives