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.