1 medium eggplant
Cooking salt
2-3 small zucchini
2 red or green bell peppers
3 cloves garlic
2 large onions
3-4 large ripe tomatoes
1/4 – 1/2 cup olive oil
1 -2 tsp dried basil
Salt and freshly ground pepper to taste

Wash eggplant but do not peel. Cut into cubes, sprinkle with salt and set aside in a colander for an hour. Slice unpeeled zucchini and treat in the same way as the eggplant.
Press out and discard liquid drawn out by by the salt. Discard seeds and centre membranes fro mteh peppers and cut into strips. Finely chop the garlic and onions. Peel, seed and chop the tomatoes.
Heat olive oil in a heavy-based saucepan and cook the onions and garlic until soft but not brown. Add eggplant, peppers, and zucchini cover and cook on low heat for half an hour. Then add the tomatoes, basil salt and pepper and cook for a further 30-40 minutes or until the vegetables are very tender.
Serve warm or cold, accompanied by flat bread or crusty French bread.