|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Green pepper||1 , cut into small pieces|
|Zucchini||1 Cup (16 tbs), chopped|
|Tomatoes||2 , peeled, seeded and chopped|
|Chopped parsley||2 Tablespoon|
Cut the eggplant into 1/2" slices and then into cubes.
Sprinkle with salt and leave to stand for 15 minutes.
Pat dry with paper towels.
Heat the oil in the frying pan and saute the eggplant until lightly browned.
Remove the eggplant from the pan.
Add more oil if necessary and saute the onion, garlic, green pepper and zucchini for 5 minutes.
Return the eggplant to the pan and add all the remaining ingredients.
Simmer over low heat for 10 minutes until almost all the liquid from the vegetables has evaporated.