It's better to use fresh tomatoes, but I did not have any available and I didn't like the ones at the store, so I decided for the canned version.
So we have:
- 1 lb. eggplant
- 1 lb zucchini
- 1 lb tomatoes
- 1/2 lb onion
- 1/2 lb bell pepper
- 4 garlic cloves
- about 6 tablespoons olive oil
- salt and pepper to taste
- any spices you want
Peel the eggplant and cube into approximately 1 inch pieces, then do the same with the zucchini. Place the vegetables in a bowl and toss with 1 tablespoon salt, then let them stand for 30 minutes.
When the time has passed, drain and dry each piece with paper towels.
In the meantime, thinly slice the onion; clean and cut the red bell pepper
One layer at a time, saute the zucchini and the eggplant in hot olive oil for about 1 minute on each side to brown slightly, then remove to a side dish.
In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes or until tender but not browned.
Stir in the minced garlic and season to taste.
Slice the tomato pulp into 1/2 inch stripes, then lay them over the peppers and onions. Season with salt and pepper, then cover the skillet and let them cook on low heat for about 5 minutes or until tomatoes have begun to render their juice.
Uncover, baste the tomatoes with the juices, raise the heat and boil for several minutes, until the juice has almost evaporated.
Place one third of the tomato mixture on the bottom of a flame-proof casserole
Arrange half of the eggplant and zucchini on top and sprinkle over them one tablespoon of chopped fresh parsley,
then add half of the remaining tomatoes
Put the rest of the eggplant and zucchini, then finish with the remaining tomatoes and parsley.
Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip the casserole and baste with the rendered juices, then correct seasoning, if necessary. Raise heat slightly and cook for another 15 minutes, uncovered, basting several times, until juices have evaporated leaving a tablespoon or two of flavourful oil.