1 sm. eggplant
1 tbsp. salt
1 lg. green pepper
1 lg. red pepper
2 lg. cloves of garlic
2 1/2 lbs. ripe tomatoes
3 tbsp. olive oil
1 1/2 lbs. sm. zucchini
2 tbsp. olive oil
4 tbsp. olive oil
1 tsp. minced fresh thyme or 1/2 tsp. dried
1 tsp. minced fresh oregano or 1/2 tsp. dried
2 tsp. fresh basil, minced
Salt and pepper to taste
2 tbsp. fresh parsley

Cut ends from eggplant and slice, unpeeled, into 1/2 inch diced pieces. Place in small bowl and weigh down with plate after sprinkling with salt. Set aside for 30 minutes. Peel and thickly slice onions. Core peppers, remove seeds and white pith. Slice 1/4 inch thick. Mince garlic. Peel, seed and coarsely chop tomatoes. Heat 3 tablespoons oil in heavy skillet. Saute onions and peppers over medium heat until onions are transparent. Add and stir the garlic and tomatoes. After 3 minutes transfer to a bowl and wipe out skillet.

Slice zucchini in half lengthwise, then horizontally into 1/2 inch slices. Add 2 tablespoons oil to skillet, saute zucchini over moderate heat for 10 minutes until lightly brown. Transfer to bowl with other vegetables.

Drain, rinse and pat dry the eggplant pieces. Add 4 tablespoons oil to skillet. Saute eggplant over medium heat for 10 minutes. Finally, combine all vegetables in the pan and toss with the seasonings to heat through. Serve hot or cold.