|Eggplant||1 , peeled and diced|
|Olive oil||1 Tablespoon|
|Minced garlic||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Red bell pepper/Green bell pepper||1 , cut into thin strips|
|Dried oregano||2 Teaspoon, crushed|
|Chili powder||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Fresh thyme sprigs/1/2 teaspoon dried thyme, crushed||3 , leaves removed and crushed|
|Tomatoes||4 Large, peeled, seeded and chopped|
|Zucchini||2 Medium, sliced|
|Minced fresh parsley||2 Tablespoon|
|Freshly grated parmesan cheese||1 1⁄2 Tablespoon|
Place eggplant in a colander and sprinkle with salt.
Let rest 1 hour.
Heat oil in a large skillet over medium-high heat.
Add garlic, onion and bell pepper.
Saute until tender-crisp.
Add seasonings and stir to blend well.
Add tomatoes and simmer 4 to 5 minutes.
Add eggplant and zucchini.
Cover and cook 20 minutes.
Add parsley and cheese and serve immediately for a hot side dish or cover, refrigerate overnight and serve cold.