|Onions||2 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||5 Tablespoon|
|Zucchini||2 Pound, thinly sliced (2 Small - 1 Pound Each)|
|Eggplants||2 Pound, peeled and cubed (2 Small - 1 Pound Each)|
|Green peppers||2 , seeds removed and cut into 1-inch strips|
|Tomatoes/2 cups cooked tomatoes, coarsely chopped||5 , peeled and quartered|
|Snipped basil/1 teaspoon dried basil leaves||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
In a large heavy skillet, saute onions and garlic in 2 tablespoons olive oil 5 minutes.
Add zucchini, eggplants, and green peppers to skillet, adding more oil as needed.
Stir gently, but thoroughly.
Saute mixture 10 minutes.
Stir in tomatoes, basil, parsley, and pepper.
Reduce heat cover skillet tightly, and continue to simmer 15 minutes longer.