Pepperanata

INGREDIENTS
Best served on polenta or toasties
Prep time: 30 minutes
Cook time: 50 minutes
1 large field tomato chopped
1 zucchini cut into 1/2 inch pieces
3-4 mini eggplants sliced lengthwise into 1 inch slices
4-5 mini sweet peppers julienne
4-5 large fresh basil leaves
1 onion red or white halved and thinly sliced
2-3 garlic cloves (finely chopped or pressed)
salt & pepper to taste
curmbled feta cheese (optional)
In a colendar, lightly salt both sides of eggplant and let stand while you prep other veggies. After 30 minutes, use a paper towel to wipe off all excess salt and water, then cube.
In a large pot, heat up 2 tbsp of olive oil on medium/high heat and sautee eggplant until golden. Add zucchini and let soften slightly.
Turn heat down to medium/low and add peppers, garlic, onions and tomatoes and let simmer covered for 40-50 minutes stirring occasionally until all veggies are soft, but still chunky. Add basil, salt and pepper and stir on low heat for 10 minutes. 
Once plated, add crumbled feta cheese.
DIRECTIONS