2 medium eggplants
4 medium zucchini
2 medium onions
3 medium red ripe tomatoes
2 medium bell peppers
2 cloves garlic
1 teaspoon salt
1 tablespoon fresh basil or 1 teaspoon dried
Cut the eggplants into 1-inch cubes. Slice the zucchini into ½-thick slices. Slice onions, chop tomatoes and peppers and mince the garlic. Put the eggplant and zucchini in a colander, sprinkle with salt and toss lightly. Allow to drain for at least 30 minutes. Rinse and pat dry with paper towels.
In a heavy non-stick skillet, heat oil over medium-high heat on the stove. Add the onions, and sauté until translucent, about 3 minutes. Stir in green peppers, tomatoes, eggplant, zucchini, garlic, salt, pepper, oregano and basil. Reduce heat, cover and simmer 30-45 minutes or until the vegetables are thoroughly cooked. Stir to prevent sticking. Remove from heat and serve.
Virginia Cooperative Extension, Cultivate, July 2013, p. 7