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.