1 sm. eggplant, about 1 lb.
6 med. zucchini, about 1 1/2 lb.
1/2 c. olive oil
3 lg. onions, thinly sliced
2 green peppers, seeded & diced
2 cloves garlic, minced
2 tsp. salt
1 tsp. crumbled basil
1/4 tsp. pepper
3 lg. tomatoes, chopped

Chop eggplant; cut zucchini into 1/4 inch slices. Put 2 tablespoons olive oil in Dutch oven; saute onions, peppers and garlic for 5 minutes until soft. Put in a large bowl.

Add 2 tablespoons oil into pan; saute zucchini 10 minutes, stirring often. Remove to same bowl as onions and pepper mix. In remaining oil saute eggplant, a part at a time, about 5 minutes. Add to other vegetables. Sprinkle the vegetable mix with salt, basil and pepper. Toss.

Layer tomatoes and vegetable mix in Dutch oven. Cover and simmer 15 minutes to blend flavors, uncover, stir and let bubble for 20 minutes to evaporate most of the liquid. Serves 8-10.

This can also be served chilled. Particularly good in the summer.