Ingredients:
1 medium eggplant, peeled and cubed
2 zucchini, cut in 1/2-inch slices
2 teaspoons salt
1 cup olive oil
2 onions thinly sliced
2 green peppers cut in thin strips
2 to 3 fresh garlic cloves, pressed
3 tomatoes peeled and diced
Pepper to taste
1/4 teaspoon fresh basil
1/4 teaspoon thyme
1/4 teaspoon parsley
Procedure:
1. Toss eggplant and zucchini with 1 teaspoon salt and let stand 30 minutes.
2. Drain and dry on paper towels.
3. Heat 1/4 to 1/2 cup olive oil in large skillet and lightly brown eggplant and zucchini slices.
4. Remove with slotted spoon and set aside.
5. Add remaining oil to skillet; cook onions and green peppers until tender.
6. Stir in garlic.
7. Put tomatoes on top; cover and cook 5 minutes.
8. Gently stir in eggplant, zucchini, and remaining seasonings.
9. Simmer, covered, until desired tenderness.
10. Uncover and cook 5 minutes, basting with juices from bottom of pan.
11. Serve hot or cold.
Serves eight people.
