1 eggplant
1 onion sliced
2 tomatoes sliced
1 green capsicium chopped
2 zucchini sliced
Salt and pepper
1 tablespoon chopped parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1 clove garlic crushed


Slice eggplant, sprinkle with salt and stand for 30 minutes. Rinse well and pat dry. In a heavy bottomed saucepan layer the vegetables.
Add seasonings, herbs and about 1 /4 cup of water. Cover and bring to the boil.

Simmer gently for 30 minutes.