Adapted from Julia Child

1 pound eggplant, peeled an cut into bite sized chunks

1 pound zucchini, sliced

1 teaspoon salt

1/4 cup olive oil

1 1/2 cups thinly sliced yellow onions

2 bell peppers (I used red),  cut into chunks

2 cloves garlic, mashed

Salt and freshly ground black pepper, to taste

1 pound firm, ripe tomatoes, peeled, seeded and cut into bite sized strips

Minced parsley, optional

Place eggplant and zucchini into bowl.  Toss with the 1 teaspoon salt and let stand for 30 minutes.  Drain if any juices have accumulated, then dry pieces with a paper towel.

Heat olive oil in skillet. Saute eggplant in one layer, till lightly browned on each side.  Remove from pan and saute zucchini; remove.

Saute onions and peppers, till tender, about 10 minutes.  Stir in garlic and season with salt and pepper.  Add tomatoes and put lid on pan.  Reduce heat to low and cook for about 5 minutes.  Uncover and baste the tomatoes with any juices.  Raise heat and allow juices to evaporate.  

Return the eggplant and zucchini to the pan, cover and cook about 10 minutes.  Remove lid and again cook till juices evaporate. Check seasoning and add salt and pepper to taste. Toss with minced parsley if desired to serve.