1 lb. eggplant, washed, stemmed and peeled
1 lb. zucchini, washed and stemmed
1 tbsp. salt
6 tbsp. olive oil
1/2 lb. onions, peeled, quartered and thinly sliced
1 lg. green pepper, stemmed, seeded and cut in 1/2 inch slices
2 cloves garlic, minced
1 rib celery, finely chopped
1 lb. fresh tomatoes, peeled, seeded and chopped (or can whole tomatoes)
3 tbsp. minced fresh parsley
1/2 tsp. dried thyme, crushed
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
2/3 c. tomato juice
Salt and freshly ground pepper to taste
Red pepper (optional)

Cut eggplant and zucchini into 1/2 inch cubes. Place in colander and sprinkle with 1 tablespoon salt; let stand 1/2 hour. Rinse well and drain, pressing against sides of sieve.

In large skillet, heat 2 tablespoons olive oil until hot; add eggplant and zucchini. Saute over high heat for 5-7 minutes, stirring constantly. Remove and set aside.

Add 2 more tablespoons olive oil to skillet and heat. Add onions, green pepper, garlic and celery. Saute for 5-7 minutes; remove and set aside.

Add remaining 2 tablespoons olive oil to skillet. Add tomatoes, parsley, thyme, oregano, and basil. Cook, stirring for 3 minutes. Add tomato juice to mixture; stir until blended.

Return all ingredients to skillet; sprinkle with salt and pepper to taste. Stir to blend. Cover tightly and simmer for 30 minutes, stirring occasionally or until all vegetables are tender and flavors blended. Add optional red pepper to taste. Recipe can be cut in half and freezes well. Serves 6-8.