1 large eggplant, cubed
1/3 cup olive oil
1 onion, thinly sliced
1 chopped pepper (red or green)
2 to 4 crushed garlic cloves
4 small zucchini, chopped
4 tomatoes, chopped
salt and pepper to taste
1/3 cup chopped basil
parmesan cheese
Salt the eggplant, drain in a colander for 1 hour and pat dry.
Heat half of the oil in a large saucepan and briefly saute the eggplant until brown, then add the onion and pepper.
Add the garlic, zucchini and tomatoes. Cook until soft, about 15 to 30 minutes. Serve over rice.
Add the salt, pepper and basil. Sprinkle with cheese and serve.