1 med. eggplant or 1 lg. zucchini (cut into 1 x 1 inch cubes)
2 to 3 green peppers, sliced into 1/2 inch strips and halved lengthwise
2 to 3 red peppers, sliced as green peppers
2 med. to large onions, coarsely chopped
2 lg. cloves garlic, chopped
1/2 jar (1/4 c.) pignoli nuts
1 sm. basket mushrooms, sliced (slice stems separately)
1/4 lb. provolone cheese, sliced into 1/8 x 2 x 1/2 inch strips
1/4 lb. hard Genoa salami, sliced as provolone
1/4 lb. pepperoni, sliced as provolone
1/4 lb. Capacola ham sliced as provolone
1 can pitted med. black olives, halved if you like (1 can green med. olives)
1 jar pimentos, sliced into 1/2 inch strips
1 med. onion, sliced into half rings
(1/2 c. of capers)
(6 artichoke hearts, marinated, halved)
1/2 head Romaine lettuce
Olive oil, salt, oregano, thyme, pepper

Items in parenthesis are optional. Heat 3 tablespoons oil in large deep skillet over medium heat. Add eggplant or zucchini, green and red peppers, chopped onions, garlic, and mushrooms. Cook uncovered about 10 minutes. Add meat and seasonings, cook 5 minutes more. Add pignoli nuts, olives, pimentos, capers, and artichoke hearts. Refrigerate. When cooled, add raw onions and cheese. Do not add cheese until at the very most 15 minutes before serving.