Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     green peppers   sliced
  3             medium  onions  sliced
  2              small  eggplant        peeled, cubed (or 1
  1              large  eggplant)
  3                     zucchini        in chunks
  2              Tbsp.  olive oil
  2                     fresh tomatoes  sliced & peeled (2
                        to 3)
  1              bunch  parsley
  2             cloves  garlic  minced
  1 1/2           tsp.  salt
     1/2          tsp.  pepper
  1               tsp.  basil -- fresh if possible
  1              Pinch  thyme &/or oregano
  1               tsp.  lemon juice
  1              Tbsp.  zest of lemon rind

Preparation:

In large skillet or Dutch Oven, brown slightly green pepper, onion, eggplant and zucchini in olive oil. Add tomatoes, parsley, garlic, salt, pepper, basil, thyme and oregano, lemon juice and zest. Cook at simmer for 2 to 2 1/2 hours. Serve hot or cold. Serve with lemon wedges, garlic bread, and grated romano cheese. Serving suggestions: crepe filling; topping for grilled salmon; topping for baked polenta.

Nutritional Information:

3921 Calories (kcal); 433g Total Fat; (96% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 3237mg Sodium