Instructions: In a 12- to 14-inch saute pan, heat the oil over high heat. Add the garlic and onion and saute over high heat 4 minutes. Add the peppers, eggplant, potatoes, tomato and olives and season with salt and pepper, to taste. Cook, covered, over low heat, stirring occasionally, for 40 minutes.

After 40 minutes, add in the herbs and increase the heat. Cook, uncovered, to let extra juices evaporate and serve hot or cold.

This recipe yields 4 servings.

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