1/4 cup of oil
2 lb. eggplant. cubed (6 cups)
2 medium zucchini, sliced (3 cups)
1 medium green pepper, cut into bite size pieces (3/4 cup)
2 stalks celery, cut into bite-size pieces (1 cup)
3/4 cup sliced onions
1 to 2 garlic cloves, minced
3 medium tomatoes, peeled, cut into wedges (3 cups)
1 tsp basil leaves
1 tsp oregano leaves
1/2 teaspoon thyme leaves
small can tomato paste (optional)
In 4 -quart saucepan, Dutch oven or wok, heat oil over medium heat.
Add egg plant, zucchini, green pepper, celery onions and garlic.
Cook 10 minutes or until crisp-tender, stirring occasionally. Add
tomatoes, basil, oregano, thyme pepper and salt. cover; simmer
until thoroughly heated. 8 to 10 servings.