2 1/2 c. eggplant, diced
3/4 c. onion, thinly sliced
3 c. zucchini, in 1/2 inch slices
2 c. tomatoes, skinned, seeded and quartered
1/3 c. olive oil
2 cloves garlic
1/2 c. whole pitted black olives
4 green peppers, julienned
1/2 tsp. oregano or 2 tsp. chopped fresh basil
Salt and pepper
Cultured sour cream (optional)

Salt diced eggplant and place on rack to drain excess moisture. In a deep skillet, saute onion and garlic in olive oil. Add olives, peppers, zucchini, and tomatoes and stir. Add the drained eggplant. Sprinkle mixture with a little bit of olive oil. Add oregano or basil. Simmer covered over very low heat for about 45 minutes. Uncover and continue to heat 15 minutes more to reduce liquid. Salt and pepper to taste. Serve hot or cold, with sour cream if desired. Serves 6. (This is wonderful for the backyard garden enthusiast. I raised my own tomatoes, eggplant, and zucchini right here in Knettishall soil!)