This popular combination of fresh summer or fall vegetables can be served as a stew. With less liquid it becomes a side dish to a main meal.
4 tablespoons oil
3 onions, peeled and chopped
2 green or sweet red peppers, cored and chopped
1 clove garlic, minced I eggplant, peeled and chopped
4 small zucchini, sliced
6 ripe tomatoes, peeled and chopped, or 2 cups canned plum tomatoes, chopped, with juice
1/4 cup chopped parsley
3 basil leaves, chopped
Salt and pepper to taste
1 cup canned chick-peas, drained
Heat oil in oven-proof casserole. Sauté onions, peppers, and garlic over low heat until soft. Do not brown. Add eggplant, zucchini, tomatoes, parsley, and basil. Turn heat down very low, cover, and cook 30 minutes. Stir several times. Season with salt and pepper. Add chick-peas and simmer, covered, 10 minutes longer. (Check amount of liquid. If stew is swimming, spoon off excess, leaving ample broth.) Cover top with slices of mozzarella. Place under broiler until cheese is bubbly and brown.