Ingredients
1/2 C olive oil
2 Onions, large sliced
3 Garlic cloves minced
1 med eggplant cut into 1" cubes
2 Green peppers, chopped
3 Zucchini, cut into 1/2" slices
1 28 oz can tomatoes, drained
1 tsp salt
1/4 tsp pepper
1 tsp oregano
1/2 tsp thymne
Preparation
In a 6 quart pot, saute onion and garlic in oil for 2 minutes. Add eggplant and stir-fry for 5 minutes. Add peppers and cook 5 minutes. Add zucchini, and cook for 5 more minutes; then add seasonings and tomatoes. Cover and simmer for 30 minutes.
