1 lb. eggplant 1 lb. zucchini 3 c. tomatoes 3 onions chopped 3 bell peppers 2 Tbsp. dry herbs 5 Tbsp oil
Cut the eggplant into slices 1/4 inch thick. Salt both sides and let sit for 20 minutes. Cut the ends off zucchini, and cut into 1 inch cylinders. Cut each cylinder vertically into 3 or 4 slices. Salt both sides and let sit for 20 minutes. Dry both eggplant and zucchini with paper towels, lightly coat with oil. Bake the eggplant covered in a oven pre-heated to 400F for 20 minutes (the eggplant should be soft, but should hold its shape). Heat 2 Tbsp oil and fry zucchini slices until slightly browned over high flame.
Saute the onions in 3 Tbsp. oil until soft. Seed and slice bell peppers, and add to the onions and toss over high flame for 3 minutes. Add tomatoes cook over medium flame until tomatoes become soft and have rendered their juices (15 minutes). Add herbs, and season with salt and pepper. Taste analytically and correct seasoning.
In a large pot or casserole layer the onion mixture, eggplant and zucchini starting and finishing with the onion mixture. Cover and bring to a simmer, either on the stovetop or in a 400 F oven. Serve hot.