6 lg. ears sweet corn, unhusked
2 med. green chilies, fresh or canned
1/4-1/2 c. extra virgin olive oil
2 lg. cloves garlic, peeled, smashed & chopped fine
1/2 lg. white onion, chopped fine
1 med. green pepper, diced
1 lg. (or 2 sm.) eggplants, sliced 1/4-1/2" thick, sprinkle with salt
1 med. zucchini, diced
12-15 roma tomatoes, diced fine or 1 (28 oz.) can crushed tomatoes
1/4 c. minced parsley
Pinch of cumin
Salt to taste
1/2 tsp. white pepper

1. Prepare corn: Roast corn in husks, in oven preheated to 425 degrees until husk is dark and very fragrant. Remove from oven and cool. Husk the corn, brush with olive oil and broil (or grill until kernels are mohogany colored). Cut kernels off ears.

2. Prepare chilies: Broil peppers until skin is very charred. Remove from broiler and when cool enough to handle, rub skim off and remove seeds and stem, dice fine. (Roasting has already been done to canned chilies.)

3. Heat olive oil in large skillet or kettle over medium heat. Add garlic, onions and peppers. Cook until just softened.

4. Cut eggplant into bite-size pieces and add to skillet with remaining ingredients. Cook at medium-low temperature until veggies are cooked through.