1 large eggplant
2 tbsp olive oil
1 large onion
1 garlic clove
1 green pepper
1 tsp salt
1/8 tsp ground black pepper
1/2 tsp basil
1/2 tsp oregano
Dice eggplant into 2 cm cubes. Cut zucchini into 1 cm slices. Cut
green pepper into squares. Chop onion and crush garlic.
Sauté onion, garlic, and green pepper till soft. Add eggplant and
zucchini and sauté for several more minutes.
Add tomatoes chopped into small pieces. Cover and simmer on low heat
for 30 minutes, till the vegetables are ready.