- 2 eggplants, cut in ½-inch (1-cm) cubes
- 2 zucchini, cut in ½-inch (1-cm) slices
- Olive oil
- 2 bell peppers, cut in half, seeded, and cut into thin slices
- 1 large onion, cut in half and sliced
- 5 cloves of garlic, finely chopped
- 1½ lbs (750 g) tomatoes, peeled and chopped
- Salt and pepper
- 2 teaspoons sugar
- A good bunch of flat-leafed parsley or coriander, chopped (½ cup)
- Sprinkle the eggplants with salt and leave for I hour to draw out their juices, then rinse and dry them. Very briefly shallow-fry the eggplants and zucchini separately in hot oil until lightly browned, then drain on paper towels. Fry the onion and pepper over gentle heat in 3 tablespoons of oil till the onion is golden and the pepper is soft.
- Make a tomato sauce: fry the garlic in 2 tablespoons of oil till golden. Add the tomatoes, salt, pepper, and sugar and simmer about 20 minutes, until reduced to a thick sauce. Stir in the fried vegetables and the flat-leafed parsley and take off the heat. This can be eaten hot or cold.
- Variation:
- When it is to be eaten cold, it is sometimes made with a few sprigs of fresh mint (chopped) or I tablespoon dried mint, and some black olives may be added.