4 tablespoons olive oil
4 cloves garlic, crushed and minced
1 ½ large onion, chopped
5 small eggplants, cubed
6 small bell peppers, coarsely chopped
4 pounds tomatoes, cooked, reduced and pureed (I use medium blade mouli)
1 handfull basil
few sprigs oregano
1 bay laurel leaf
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add peppers qne sauté another few minutes. Add eggplant; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.