Slice eggplant and place in single layer on paper towels

Salt each slice thoroughly

After several minutes, flip slices and salt top side again

Heat olive oil in large skillet

Wipe liquid off slices and dice eggplant

Add eggplant to hot oil over medium heat

Dice onion and add to pan. Cook a few minutes

I like to use a variety of colored bell peppers (like red, orange and yellow) just to make it pretty. Use whatever you have

Dice peppers, add to pan and cook a few minutes

Dice zucchini, add to pan

Add seasoning

Mince garlic and add to pan

I use pasta sauce instead of fresh tomatoes because I don't like the skin and I usually have a jar of sauce open

Add sauce and cook til heated through

Adjust seasoning

If you make a large batch, you may have to cook the veggies in stages. Just add oil to the pan each time and divide the seasoning and sauce as evenly as you can

Serve warm or room temperature. I like to serve this with a garlic brown rice and quinoa medley.

It is very filling, but if you feel you must have meat, a honey mustard chicken goes great with it