Ratatouille Provencale.

2 1/2 cups cubed eggplant {1/2 inch}
1/4 cup thinly sliced onion
2 cloves garlic, minced
1 tablespoon olive oil
4 green peppers, sliced
2 cups quartered tomatoes
3 cups sliced zucchini {1/2 inch thick}
1 teaspoon oregano leaves
Pepper to taste

Saute onions and garlic in olive oil. Add green peppers, tomatoes, and zucchini; saute until heated. Add eggplant, oregano, and pepper. Cook very slowly in covered dish about 15 minutes longer.
May be served hot or cold.
Serves 8.