1 1/2 lb. eggplant, preferably 2 sm. eggplants, unpeeled
Salt
1/4 c. olive oil, divided
2 lg. onions, thickly sliced
1 lg. green pepper, seeded & sliced into 2" strips, 1/4" thick
1 lg. sweet red pepper, cut the same way
3 lg. cloves minced garlic
2 1/2 lbs. ripe tomatoes, peeled, seeded & coarsely chopped (you can also use canned tomatoes)
1 1/2 lbs. zucchini, halved lengthwise & cut crosswise into 1/2" slices
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. dried basil
1/ tsp. black pepper
1/4 tsp. salt
1/8 tsp. cayenne
2 tbsp. minced fresh parsley

Cut eggplant into 3/4" cubes and place in a colander. Sprinkle the eggplant well with salt, weight the pieces down with a bowl and allow the eggplant to drain for 30 minutes.

Heat 1 tablespoon of the oil in a Dutch oven. Add onions, green and red peppers and saute until onions are translucent. Add garlic and tomatoes. Cook for three minutes, stirring constantly. Transfer the mixture to a bowl.

Heat another tablespoon of oil in the pan and saute the zucchini for 10 minutes. Add to the other vegetables in the bowl, leaving behind as much oil as possible.

Rinse, drain and dry the eggplant with paper towels. Add the remaining 2 tablespoons of oil to the pan and saute the eggplant for 10 minutes.

Return all the vegetables to the pan and mix well. Cook the mixture for about 5 minutes. Stir in the seasonings and adjust to taste. Makes 2 1/2 quarts. Freezes well.