Instructions: Sprinkle the eggplant cubes with salt and leave for 1 hr. to draw out their juices, then rinse & dry them. Very briefly, shallow-fry the eggplant & the zucchini separately in hot oil until lightly browned then place on paper towel to drain. Fry the onion & peppers over gentle heat in 3 tbs. olive oil until the onion is golden & the pepper is soft. In a pot fry the garlic in 2 tbs. oil until golden. Add tomates, salt, pepper & suger & simmer about 20 minutes until reduced to a thick sauce. Stir in the vegetables & the parsley (or coriander) & remove from heat. This can be eaten hot or cold.

*Variation: when eaten cold a few sprigs of chopped fresh mint and some olives may be added

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