FIRST HALF:

2 tbsp. olive oil
1 eggplant, 3/4 inch cubes
3 med. zucchini, 3/4 inch cubes
1 1/2 tsp. salt

Stir fry eggplant and zucchini in olive oil for about 5 minutes. Add salt.

SECOND HALF:

2 tbsp. olive oil
2 green peppers, chopped
4 cloves garlic, coarsely chopped
1 bay leaf, finely chopped
6 to 8 fresh tomatoes, 1 inch cubes
1 tsp. parsley
1 tsp. basil
1/2 tsp. thyme
Salt to taste

In another pan, heat oil; add onions, green peppers, garlic, bay leaf and tomatoes and simmer 10 minutes stirring occasionally. Stir in remaining ingredients.

Add first half ingredients. Put in baking dish, cover, and bake in a 350 degree oven for about 30 minutes or until vegetables are tender. May be served over rice for a main dish.