1/2 c. olive oil
1 eggplant
1/2 tsp. salt
3 cloves minced garlic
2 med. yellow onions
2 zucchini squash
1 bell pepper
1 can stewed tomatoes, drained
Sprig of dill or basil
1/2 tsp. oregano
Dash pepper

Peel eggplant and cut into large cubes. Use 1/4 cup of oil, garlic and salt to toss with eggplant. Place mixture into tightly covered baking dish and bake at 400 degrees for 20 minutes. With remaining oil, saute onions, sliced zucchini and slivered pepper for 20 minutes. Add tomatoes and spices and simmer 10 minutes more. Finally, add original eggplant mixture next for another 10 minutes. Serve hot or cold. Keeps well and is excellent when combined with different meats or breads in casseroles.