1 eggplant

2 small zucchini

1 large onion

1 large green pepper

1/2 cup olive oil

1 clove finely chopped garlic

2 medium chopped tomatoes

2 tablespoons chopped parsley

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon oregano

1 teaspoon basil


Peel and cube eggplant. Slice zucchini, onion and green pepper.  Saute eggplant cubes in 2 tbs. oil for 5 minutes; remove to large saucepan or dutch oven.  Add 1 tbs. oil and saute zucchini; remove to saucepan.  Add remaining oil and saute onion, green pepper and garlic; add to saucepan.  Add rest of ingredents to saucepan and stir gently to mix.  Simmer mixture, covered, over low heat for 15 minutes.  Remove cover; simmer 10 minutes longer or until most of the liquid has cooked away.