|Eggplant||2 Small, peeled and thinly sliced|
|Olive oil||2 Tablespoon, divided|
|Zucchini||4 Small, sliced|
|Onions||2 Cup (32 tbs), chopped|
|Garlic||3 Clove (15 gm), minced|
|Green bell peppers||3 , cut into cubes|
|Tomatoes||2 Cup (32 tbs), chopped|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Oregano/1 teaspoon dried oregano||2 Teaspoon|
|Granulated sugar||1⁄2 Teaspoon|
|Cooked brown rice||6 Cup (96 tbs)|
Preheat oven to 325 degrees.
In a colander sprinkle eggplant with salt.
Drain for 30 minutes.
Dry with paper towels.
Brush a nonstick skillet with a small amount of oil.
In the oiled skillet saute the eggplant over medium heat until softened, brushing skillet with oil as necessary.
Add the remaining oil and zucchini.
Saute until tender.
Remove zucchini with a slotted spoon.
Add onions and garlic.
Saute for 5 minutes.
Add green peppers, tomatoes, parsley, oregano, sugar, 1/2 teaspoon salt and pepper.
Cook for 5 minutes longer.
In a casserole layer eggplant, zucchini and tomato mixture 1/2 at a time; cover.
Bake for 1 hour.
Serve over hot rice.