Italian

Boil tomatoes for 1 minute remove. When cool, peel and chop. In a 5 quart pot, place chopped tomatoes, 1 tbs olive oil, 1 tbs balsamic vinegar, all the parsley, the basil and Garlic, sliced thinly. Heat over low heat, covered for 10-20 minutes until tomatoes break down and form a kind of sauce.Meanwhile, dice eggplant into 1 inch cubes, place in colander in the sink and mix in 1/2 tsp salt - let drain for 1/2 hour then rinse.Chop each vegetable and saute each individually in a skillet with 1 tbs olive oil each. - one done with one ingredient, place in a bowl on the side. Once all vegetables have been sauted, place them all in the pot with the tomatoes and simmer for about an hour until all vegetables are well done.I usually like these better the second day!!