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2 medium eggplants 1 Tbsp. (15 mL) salt 3 large tomatoes 1/4 cup (60 mL) olive oil 3 onions, sliced 4 garlic cloves, crushed 1 large green or red bell pepper, seeded and cut into large pieces 1 jalapeño pepper (optional), seeded and finely chopped 2 medium zucchini, cut crosswise into large chunks Salt and pepper to taste Parmesan cheese
Remove stems from eggplant and cut into 1-centimetre (1/2-inch) cubes. Peeling is not required. Place in a colander, sprinkle with salt and let stand 30 minutes. Meanwhile, blanch tomatoes in boiling water for a few minutes. Remove skin and discard. Seed and chop tomatoes and set aside.
Heat oil in a large heavy skillet; sauté onions and garlic for two minutes. Add peppers; cook 2 minutes. Add eggplant and brown slightly. Be careful not to allow the vegetables to burn. Add zucchini, tomatoes and seasoning. Simmer gently, uncovered, for 30-40 minutes or until the vegetables are just tender. Stir often, adding a small amount of water if there is not sufficient liquid to prevent scorching. Sprinkle generously with Parmesan cheese before serving. Serves 6. This dish can be served hot or cold and also freezes well.