|Vegetable oil||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Garlic||2 Clove (10 gm), crushed|
|Onions||2 Ounce, chopped|
|Green peppers||2 , diced|
|Zucchini||4 , diced|
|Eggplant||2 , diced|
|Canned tomatoes||28 Ounce, undrained and mashed (2 Cans Of 14 Ounce / 440 Gram Each)|
|Dried oregano||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Dried marjoram||1 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Heat oil in a large saucepan over a medium heat, add onions and cook, stirring, for 5 minutes or until onions are lightly browned. Add green peppers and garlic and cook, stirring occasionally, for 5 minutes longer.
2. Add zucchini, eggplant, tomatoes, oregano, basil and marjoram and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until mixture reduces and thickens and vegetables are well cooked. Season to taste with black pepper. Serve hot, warm or at room temperature.