Eggplant — cubed and sprinkled with salt
Zucchini — cubed and sprinkled with salt
Sweet Peppers — sliced
Sweet Onions — sliced
5-6 Cloves of garlic, diced
Basil, coarsely chopped
Salt and Pepper
Rice or pasta
Start by preparing the vegetables.
Heat 1T of olive oil in a stock pot. Cook garlic for 1-2 minutes. Add tomatoes and basil to the pot. Bring to a boil, reduce heat and simmer the tomatoes.
Meanwhile, heat 2T olive oil in a heavy skillet over medium heat. Add peppers and cook until just softened. Remove and set aside. If necessary, add more oil to the pan. Cook onions until just soft, set aside.
Increase heat to high. Add 2 T oil to the pan. Cook zucchini until browned on all sides. Remove and set aside. Add another 2 T oil to the pan and cook eggplant until browned on all sides. Remove and set aside.
Add all the cooked vegetables to the simmering tomatoes. Simmer until the dish is desired consistency. Up to one hour. Add salt and pepper to taste. Serve over rice or pasta with plenty of grated parmesan cheese.