|Olive oil||1⁄3 Cup (5.33 tbs)|
|Onions||2 Large, sliced|
|Garlic||3 Clove (15 gm), chopped (Or More, According To Taste)|
|Eggplants||2 Small, cubed|
|Zucchini||4 Small, sliced|
|Green peppers||2 , cut into strips|
|Fennel head||1 , sliced|
|Canned italian plum tomatoes||19 Ounce (1 Can, 2 1/3 Cups)|
|Crumbled dried basil||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Chopped parsley||1⁄2 Teaspoon|
Heat the olive oil in a heavy skillet and add the onions and garlic.
Heat and toss until wilted.
Add the eggplants, zucchini, peppers, and fennel, and mix well over a brisk heat.
Add the tomatoes, seasonings, and parsley; cover, and simmer for about 1 hour, stirring occasionally.
Remove the cover and cook down until most of the liquid has evaporated and the mixture is thick.
Serve hot or serve cold with additional oil and a little vinegar.
Makes 6 servings.