Amt    Ingredient
2 tbsp.    olive oil
2    cloves garlic, crushed and minced
1    large onion, quartered and thinly sliced
1    small eggplant, cubed
2     bell peppers, green & red coarsely chopped
4    large market tomatoes, coarsely chopped
3 to 4    small zucchini, cut into 1/4-inch cubes
2 tbsp.    tomato paste
1 tsp.     fresh basil
1/2 tsp.     fresh oregano
1/4 tsp.    fresh thyme
2 tbsp.     chopped fresh parsley

Procedure:
• In a four-quart saucepan, heat olive oil over medium heat.
• Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes.
• Add eggplant; stir until coated with oil.
• Add peppers; stir to combine.
• Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
• Add tomatoes, zucchini, tomato paste and herbs; mix well.
• Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
• Season with salt and pepper.
• Grill pork chops until desired temperature and serve.

Submitted by Josh Tomson, Executive Chef, Devils Grill, Wintergreen (Va.) Resort