Ingredients:

• 2 1/2 lb tomatoes (4 large)
• 8 large garlic cloves, thinly sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 10 fresh basil leaves, torn in half
• 1/2 cup extra-virgin olive oil
• 2 lb eggplant, cut into 1-inch cubes
• 2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
• 3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
• 4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Feta or Parmesan cheese

In a large skillet, heat the oil and saute the garlic and onions until they are translucent. Add the eggplant, peppers, and zucchini and cook until softened. Coarsely chop the tomatoes and add to the skillet. Add most of the fresh herbs, reserving a few for garnish. Season with salt and pepper. Cook covered on low heat, stirring occasionally, until the vegetables are very tender, approximately 30 mins. Garnish with feta or Parmesan and fresh herbs. Serve warm or at room temperature.