Ingredients

1 Tablespoon salt
1 small eggplant, washed and diced
2 medium zucchini, washed and diced
2 green bell peppers, chopped
2 onions, chopped
1/2 Cup olive oil
4 tomatoes, quartered
salt and pepper, to taste

Instructions

Salt and drain eggplant on paper towels for 20 minutes. Saute eggplant, zucchini, green peppers and onions in oil until lightly browned. Transfer to casserole dish. Add tomatoes, salt and pepper to taste. Mix well and bake at 325 degrees for 2 hours uncovered, or until liquid has evaporated. May serve hot or cold. Freezes well.

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