2 sm. eggplants, peeled & thinly sliced
Salt to taste
2 tbsp. olive oil, divided
4 sm. zucchini, sliced
2 c. onions, chopped
3 cloves garlic, minced
3 green bell peppers, cut into cubes
2 c. fresh tomatoes, chopped
1/2 c. fresh parsley, chopped
2 tsp. fresh oregano or 1 tsp. dried oregano
1/2 tsp. granulated sugar
1/2 tsp. salt (optional)
1/4 tsp. pepper
6 c. cooked brown rice

Preheat oven to 325 degrees. In a colander sprinkle eggplant with salt. Drain for 30 minutes. Dry with paper towels. Brush a nonstick skillet with a small amount of oil.

In the oiled skillet saute the eggplant over medium heat until softened, brushing a skillet with oil as necessary. Remove eggplant. Add the remaining oil and zucchini. Saute until tender. Remove zucchini with a slotted spoon. Add onions and garlic. Saute for 5 minutes. Add green peppers, tomatoes, parsley, oregano, sugar, 1/2 teaspoon salt and pepper. Cook for 5 minutes longer.

In a casserole layer eggplant, zucchini and tomato mixture 1/2 at a time; cover. Bake for 1 hour. Serve over hot rice. Makes 8 servings.