Instructions: Dry fry the onion in a very large pot until soft, then add the garlic, stirring for a few minutes. Add the chopped eggplant and the tomatoes, bring to a boil and then simmer, covered, for about 15 minutes or until eggplant is halfway cooked. Add the zucchini and simmer for 10-15 minutes more. Stir in the herbs, remove from heat and let sit, covered, for a few more minutes. Can be eaten as is or served with pasta or grains.

Add crushed red pepper to taste at the table.

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