2 cups olive oil
4 small eggplants (4 lbs) cut into 1.5 inch cubes
2 tsp salt
1.5 lb white onion, peeled and coarsely chopped
7 medium zucchini, cut into 2 inch strips
2 medium red bell peppers - 1/2 inch strips
2 green peppers - 1/2 inch strip
2 tbsp minced garlic
3 cans (16 oz) italian plum tomatoes, drained
1 can (6 oz) tomato paste
1/4 cup parsley
1/4 dill
2 tbsp dried basil
. Ad eggplant mixture and simer for another 10 mins. 2 tbsp oregano
What To Do
Preheat oven 400*
Line roasting pan with alumninum foil and pour in 1 cup olive oil. Add eggplant, sprinkle with salt, toss well. Cover pan tightly with foil and bake until eggplant done but not mush about 35 minutes. Uncover and set aside.
Large skillet heat remaining oil. Saute onions, zucchini, red and green peppers, garlic over medium heat until wited and lightly colored, about 20 mins. Add tomatoes, tomato paste, parsley, dill, basil, oregano and black peperl. Simer for 10 mins, stirring occasioally
