1 lg. eggplant
1 lg. red pepper
4 sm. tomatoes
1 lg. onion
5 tbsp. olive oil
2 garlic cloves
2 tbsp. mixed herbs (rosemary, parsley, thyme & basil)

Slice eggplant and cut into 1/2 inch cubes. Place in a colander, sprinkle with salt and leave to drain for an hour (this takes all bitterness out). Dry with paper towels. Cut pepper into thin strips, skin and roughly slice tomatoes and slice the onion.

Heat the olive oil in a wide skillet and cook onions until transparent; add the peppers and dried eggplant. Cover and simmer slowly for 1/2 hour. Add tomatoes, season with salt and pepper and mixed herbs. Cook, covered, for 10 to 15 minutes. Add minced garlic last. Cook 10 minutes more, uncovered. Serve.