• 1 medium eggplant, peeled and cubed
  
• 2 zucchini, cut in 1/2-inch slices
  
• 2 teaspoons salt
  
• 1/2 to 1 cup olive oil
  
• 2 onions thinly sliced
  
• 2 green peppers cut in thin strips
  
• 1-1/2 teaspoons garlic chips or 2 to 3 fresh garlic cloves, pressed
  
• 3 tomatoes peeled and diced
  
• Pepper to taste
  
• 1/4 teaspoon basil (fresh if possible)
  
• 1/2 teaspoon bouquet garni, or 1/4 teaspoon thyme
  
• 1/2 teaspoon Italian seasoning, or 1/4 teaspoon parsley
  
• 1/2 teaspoon McCormick's Salad Supreme seasoning

Toss eggplant and zucchini with 1 teaspoon salt and let stand 30 minutes.  Drain and dry on paper towels.  Heat 1/4 to 1/2 cup olive oil in large skillet and lightly brown eggplant and zucchini slices.  Remove with slotted spoon and set aside.  Add remaining oil to skillet; cook onions and green peppers until tender.  Stir in garlic.  Put tomatoes on top; cover and cook 5 minutes.  Gently stir in eggplant, zucchini, and remaining seasonings.  Simmer, covered, until desired tenderness.  Uncover and cook 5 minutes, basting with juices from bottom of pan.  Serve hot or cold. SERVES:  8-10