|Onions||2 Medium, peeled and sliced|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||5 Tablespoon|
|Zucchini squash||2 Small, washed and thinly sliced|
|Eggplants||2 Small, peeled and cubed|
|Green peppers||2 Medium, washed and thinly sliced|
|Tomatoes/Two cups canned tomatoes, coarsely chopped||5 Medium, peeled and quartered|
|Freshly snipped basil/1/2 to 1 teaspoon dried basil leaves||2 Tablespoon|
|Freshly snipped parsley||2 Tablespoon|
|Kelp powder||1 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
Using a large, heavy skillet, saute onions and garlic in 2 tablespoons olive oil for 5 minutes.
Add zucchini squash, eggplant and green pepper to skillet, adding more oil as needed.
Stir gently, but thoroughly.
Saute mixture for 10 minutes.
Stir in the fresh or canned tomatoes, basil, parsley, salt, kelp and pepper.
Reduce heat, cover skillet tightly and continue to simmer for 15 minutes longer.