2 1/2 c. eggplant
1/3 c. olive oil
3/4 c. onions, thinly sliced
1/2 c. whole pitted black olives
4 green peppers, seeds & membrane removed, cut in thin strips
3 c. zucchini, cut in 1/2" slices
2 c. tomatoes, peeled, seeded & quartered
1/2 tsp. dried oregano
Salt
Freshly ground black pepper

Peel eggplant and cut into 1/2" slices. Salt, stack the slices, cover with a plate and place a heavy weight on top. This will press excess moisture out of the eggplant.

Put olive oil in large, deep skillet and saute onions and garlic until onions turn golden.

Add the olives, green peppers, zucchini and tomatoes to the skillet. Add drained eggplant and sprinkle the mixture with a small amount of olive oil.

Add oregano and simmer, covered, over very low heat about 45 minutes. Preheat oven to 350 degrees. Uncover skillet and place in oven for an additional 15 minutes to reduce the amount of liquid. Before serving, salt and pepper to taste. Garnish with grated Parmesan cheese. Serves 8.