1 large eggplant
4 tbsp Spanish olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
2 zucchini, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
8 tomatoes, peeled, seeded, and chopped
salt and pepper
chopped fresh flat-leaf parsley, for garnish
slices thick country bread, for serving (optional)
Cut the eggplant into 1 inch cubes. Heat the oil in a large ovenproof casserole, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned. Add the garlic and cook, stirring, for 30 seconds, or until softened.
Increase the heat to medium-high, then add the eggplant cubes and cook, stirring occasionally, for 10 minutes, or until softened. Add the tomatoes and season to taste with salt and pepper.
Bring the mixture to boil, then reduce the heart, cover, and simmer, stirring occasionally so that the vegetable do not stick to the bottom of the pan, for 15-20 minutes, or until tender. If necessary, uncover, then increase the heat and cook to evaporate any excess liquid, as the mixature should be thick.
Serve hot or cold, garnished with chopped parsley and accompanied by bread slices, if using, for scooping up the vegetables.