1 eggplant, peeled & cubed
1 sm. onion, sliced
1/2 c. chicken stock
1 clove garlic, crushed
2 green peppers, seeded & diced
4 ripe tomatoes, peeled & chopped
1/2 tsp. thyme
1 tsp. dried oregano
Freshly ground black pepper to taste
Chopped parsley for garnish

Rinse the cubed eggplant in a colander and let set 20 to 30 minutes. Rinse again and pat dry.

In a stock pot over medium heat, cook the onion in the stock and then add the garlic, peppers and tomatoes as you finish preparing them. Add the eggplant, thyme, oregano and black pepper. Reduce heat, cover and cook gently for another 20 to 30 minutes, stirring from time to time. If there is too much liquid when finished, drain. Sprinkle with chipped parsley, serve hot or cold on a bed of lettuce leaves.