1 large eggplant, peeled and diced
2 large zucchini, or 4 small, diced
1 28 ounce can whole tomatos
2 green bell peppers, diced
1 onion, diced
6 cloves garlic, minced fine
Italian seasonings to taste
Fresh basil to taste
Salt and pepper to taste.
grated parmesan cheese to taste

1. Saute onion and green pepper in olive oil for a few minutes.
2. Continue sauteeing and then add garlic.
3. Continue sauteeing, adding eggplant.
4. Add zucchini and tomato into pot,
add Italian seasonings, fresh basil, salt and pepper to taste.
5. Bring to boil, simmer for 20-30 minutes,
until desired consistency or texture is attained.
6. Serve either hot or cold,
with grated parmesan cheese to taste on top.
Can also be served over or with rice or maccaroni, on crepes, etc.
7. Eat and enjoy!

Jean Michalski (1933-2004)
Date Originated:	1974
Last revised:	07/13/09