Ingredients:

• (1) large eggplant, cubed
• (1/4) to (1/3) cup olive oil
• (1) onion, thinly sliced
• (1) chopped pepper (red or green)
• (2) to (4) crushed garlic cloves
• (4) small zucchini, chopped
• (4) tomatoes, chopped
• Salt and pepper to taste
• (1/3) cup chopped fresh basil
• Parmesan cheese

1. Salt the eggplant, drain in a colander for 1 hour, and pat dry. Heat half of the oil in a large saucepan and briefly saute the eggplant until brown, then add the onion and pepper. Next, add the garlic, zucchini, and tomatoes. Cook until a soft stew has formed, about 15 to 30 minutes.

2. Serve over rice in a bowl or on a plate

3. Add the salt, pepper, and basil. Sprinkle with the cheese and serve. You can freeze leftovers.