| | Directions | | Heat oil in deep frying pan. When hot, add eggplant and season; cover and cook 15 minutes over medium heat. Stir occasionally. Add onion and mix well; cook 4 to 5 minutes, uncovered over high heat. Add garlic and zucchini; partly cover and cook 10 minutes over medium heat. Add tomatoes and spices; partly cover and cook 15 minutes over very low heat. Serves 4. |
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| Ingredients | | - |  | 3 tablespoons Vegetable Oil |
| - | | 1 eggplant, cut inch half lengthwise and sliced |
| - | | 1 onion, peeled and diced |
| - | | 2 garlic cloves, smashed and chopped |
| - | | 1/2 zucchini, sliced |
| - | | 2 tomatoes, cored and diced large |
| - | | 1/4 teaspoon Thyme |
| - | | 1/4 teaspoon oregano |
| - | | 1/2 teaspoon basil |
| - | | Salt and pepper |
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