3 green peppers
1 eggplant
1 sm. zucchini
3 tbsp. oil
4 cloves garlic, crushed
1 lg. onion, sliced thin
6 tomatoes, peeled & chopped coarsely
1 (6 oz.) can tomato paste
Salt & pepper to taste
1/2 tsp. oregano
1 tsp. basil
1 tbsp. sugar

Slice green peppers into 1-inch strips and cut the eggplant and zucchini into 1- inch cubes. Heat oil in a large pan and add the green peppers, garlic and onions. Cook over medium heat for 5 minutes. Add remaining ingredients, mixing well. Cover and cook over low heat for 1 hour, or until eggplant and zucchini are tender and mixture is thick. Stir occasionally and correct seasonings to taste.