3-4 frying sweet peppers
1 sm. onion
1 med. eggplant
1 (8 oz.) tomato sauce
1/2 tsp. garlic salt
1/2 tsp. dried basil

Fry in vegetable or olive oil until brown. Push to side. Use large skillet.

In the meantime, peel and cut a medium eggplant into 3 x 1/2 x 1/2 inch strips. Soak in warm salted water, 10 minutes. Drain and squeeze out liquid. Add to fried pepper mixture. Fry until browned. Add can of tomato sauce. Mix and simmer 20 minutes, stirring occasionally. Add spices and salt to taste. Cool.

This is very tasty on a sandwich of Italian or French bread with Provolone cheese and/or salami.