Instructions: Spread eggplant on a microwave-safe plate. Sprinkle with 2 tablespoons water.

Cover with wax paper. Microwave on high two minutes. Stir to redistribute eggplant.

Re-cover and microwave one to two minutes longer or until pieces are just tender when pierced with a fork. Drain off all liquid. Pat dry with paper towels.

In a 12 inch, deep-sided, nonstick saute pan or 4-quart pot over medium-high heat, combine oil, onions, bell peppers and garlic. Cook, stirring, about five minutes or until onions are limp and beginning to brown.

Add zucchini, parsley and eggplant to skillet. Cook, stirring frequently, five minutes longer.

Coarsely chop tomatoes and add them and their juices to pan.

In a small bowl, stir together tomato paste, vegetable broth, sugar, marjoram and black pepper until well-blended. Stir tomato paste mixture into pan.

Adjust heat so mixture simmers gently. Cook, uncovered, stirring occasionally, 20 to 25 minutes or until vegetables are tender and flavors well-blended. Stir in salt, if desired.

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