½ cup olive oil
2 medium onions, diced
1 large garlic clove, cut in half and smashed
1 medium eggplant, cut in 1 inch chunks
1 large red pepper, cut in 1 inch pieces
1 large orange or yellow pepper, cut in 1 inch pieces
3 medium zucchini cut in 1 inch thick slices (if yellow zucchini is available, use combo of green and yellow)
1 T salt
2 tsp dried oregano or 1 tsp dried and 2 tsp finely chopped fresh oregano
¼ to ½ tsp red pepper flakes (depending on desired spiciness)
1 tsp sugar
1 small can (14.5 oz) of whole peeled plum tomatoes, drained. Save a little of the juice. Use your hands to break up the tomatoes.
2 large fresh tomatoes, cut in wedges
Heat oil until hot in 6 Qt saucepot or Dutch oven. Add onion and garlic until tender, about 10 minutes, stirring occasionally. Soften, but do not brown. Add eggplant and peppers. Cook for 5 minutes, stirring the mixture frequently. Stir in zucchini, canned tomatoes with a little of the juice, salt, oregano, sugar and pepper flakes. Heat to boiling. Reduce heat to medium-low. Cook 30 minutes or until vegetables are tender, stirring occasionally. Stir in fresh tomato wedges and heat through, about another 5-10 minutes. Serve hot. Can also be covered and refrigerated for several hours to be served cold.