Ingredients

• 10 cups zucchini, peeled and diced
• 4 onions, diced
• 2 green peppers, diced
• 2 red peppers, diced
• 2 cloves garlic, minced
• 2 or 3 small chiles, jalapeno, serrano, or habanero (as you like it!)
• 1/4 cup pickling salt
• 1 tablespoon salt
• 2 tablespoons mustard seed
• 1 tablespoon cumin
• 1 teaspoon coriander seed
• 2 cups white wine vinegar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups tomatoes, peeled and diced

Directions

In a large bowl combine; Zucchini, onions, green pepper, red pepper, hot pepper, garlic and pickling salt. Stir to mix, place in a colander over a large bowl, cover and let stand over night in the refrigerator.
The next day rinse, drain and put into a large pot. Add the mustard seed, coriander seed, cumin, vinegar, brown sugar, salt, nutmeg, pepper, and tomatoes.
Bring to a boil and simmer for 15 minutes.
Pour into sterilized jars. Process for 30 minutes in a water bath.

• 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.