Ingredients

Instructions

  1. Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
  2. Cut vegetables into 1-inch pieces.
  3. Add the eggplant,zucchini,pepper,oregano— parsley and stir well.
  4. Saute about 5 minutes.
  5. Add tomatoes,cover and cook over low heat for about 45 minutes.
  6. Serve hot or cover mixture and refrigerate to serve chilled.