Instructions: Cut eggplant into small cubes, sprinkle liberally with salt and let drain in colander while cutting up the rest of the veggies. Slice zucchini into rounds. If the zucchini is large, cut these in half crosswise.

Saute the onions, garlic, and peppers in a very large non-stick skillet which has been sprayed with olive oil cooking spray (or oiled lightly with olive oil) until softened, adding small amounts of water, if necessary to prevent sticking. Add the mushrooms, if used.

Rinse the eggplant cubes and drain. Add to the skillet along with the zucchini and saute a few minutes longer. Add the tomatoes, sun-dried tomatoes (if used) and seasonings. Add a little water if the mixture seems too dry.

Cover and cook over low heat till the veggies are quite soft. If too much liquid remains, uncover and boil some off.

An alternate cooking method is to bake in a moderate oven after the sauteeing step.

Serving Ideas : Serve as a side dish or over pasta or rice or as a topping

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