Serves 6 Difficulty
1/2 lb eggplant 1/2 lb zucchini 1 teaspoon kosher salt 7 Tablespoons olive oil 2 cups sliced onion 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 2 garlic cloves, crushed 1 pound tomatoes, peeled, seeded and cut into 1/4" strips 3 Tablespoons parsley
Peel eggplant, then cut lengthwise into 1/4" slices. Then, cut those slices into 1" wide strips, about 3" long. Cut zucchini the same way. Place eggplant and zucchini in a large bowl and sprinkle with 1 teaspoon salt. Let sit for 30 minutes. Drain and dry with paper towels. Heat 4 Tablespoons oil in a large heavy skillet over medium-high heat. When hot, add eggplant and zucchini and saute until golden on both sides. Transfer to a plate. Add remaining oil to skillet. Add onions and peppers and saute until just tender. Add garlic and season to taste with salt and pepper. Add tomato on top of onion mixture and sprinkle with salt and pepper. Cover and cook on lowest heat about 5 minutes. Uncover and boil until juices are almost evaporated, about 3-5 minutes. Transfer 1/2 of the onion/tomato mixture to a large heavy pot and add 1 Tablespoon parsley. Add half of the eggplant and zucchini mixture. Top with remaining onion mixture and then remaining eggplant mixture and remaining 1 Tablespoon parsley. Cover pot and simmer for 10 minutes. Uncover pot and increase heat to medium and simmer for 10-15 minutes. Be sure to watch pot to make sure it doesn’t burn. Season to taste with salt and pepper.