1 medium eggplant
1 tbsp. salt
1/4 cup olive oil
2 large onions; sliced
3 crushed garlic cloves
1 medium red pepper, cut in cubes
1 medium green pepper cut in cubes
4 medium zucchini; sliced 3/4 inch thick
3 medium tomatoes peeled, seeded and cut into cubes
1/4 tsp. kosher salt
Freshly ground pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
1 bay leaf
2 tbsp. chopped parsley
Cut eggplant into 1/2 inch thick slices, then into chunks
Sprinkle with 1 tbsp. salt
Heat oil in large frying pan
Saute onions and garlic for 2 mins.
Add both the red and green peppers and cook for 2 mins.
Add eggplant; brown lightly on both sides for appx. 3 mins.
Add zucchini, tomatoes and seasonings
Simmer gently; uncovered for 30-40 mins.
Baste vegetables often
Cover and reduce heat if necessary
Remove the bay leaf and chill
Garnish the dish with parsley
Serves 8-10; May be served either hot or cold