2 eggplants
2 onions
2 green bell peppers
1 large (28 oz.) can chopped tomatoes
1 small (14 oz.) can chopped tomatoes
minced garlic
salt and pepper
1/4 c. olive oil

Peel eggplant and cut up into squares. Chop onion. Cut up pepper into bite-size. Mix all together in dish. Mix together tomatoes, salt and pepper to taste and minced garlic depending on how much you like. Pour over vegetables and drizzle with olive oil. Cook at 350°F for 3 to 4 hours, stirring occasionally. Can be served hot or cold.