1large eggplant (or 2 medium)(chopped medium large)
1-2bell peppers(sliced thin)
2zucchini(chopped medium large)
2sprigsfresh Italian parsley (or 1/4 tsp dried)(minced)
hot pepper flakes if desired
In a large bowl add chopped eggplant and sprinkle with half a teaspoon of salt, stir to combine, let sit 20 minutes. Drain and gently squeeze to remove a little moisture (before adding to pot)
In a large pot (dutch oven) add olive oil, garlic and onion, when onion becomes clear add peppers, stir and cook on medium for approximately 10 minutes.
Add chopped tomatoes and half the spices, add eggplant and zucchini, top with other half of spices. Stir often and cook on low for approximately 45-60 minutes, or until vegetables are cooked to desired doneness. (I found 50 minutes was good for me) Enjoy!