1 lb. eggplant
4 lg. zucchini
4 lg. ripe tomatoes
1 lg. green pepper
1 lg. yellow onion
2 cloves garlic
6 tbsp. fine olive oil
Salt and pepper

Wash and trim eggplant and zucchini but do not peel them. Cut them into 1/4 inch thick slices. Salt lightly and let them drain in colander for 1 hour. Peel tomatoes and chop them coarsely. Wash, seed, de-rib and cut up the flesh of the pepper. Coarsely chop onion and garlic. Heat oil in large skillet or casserole. Saute onion and garlic 5 minutes over low heat. Add pepper and cook another 10 minutes. Add remaining vegetables and season to taste with salt and pepper. Cover tightly and cook over low heat, stirring occasionally, for 1 hour or until thick and well blended. Serve hot or cold, over pasta, or with Veal Cristo. Serves 6-8.