– skinned & rinsed 4 ea Tomatoes, skinned & seeded

1/2 lg Spanish onion

2 sm Eggplants, trimmed

4 sm Zucchini, trimmed

Olive oil 2 ea Garlic cloves, chopped

2 ts Sweet red pepper

Salt & black pepper 2 sm Hot red peppers, sliced

———————————-TO SERVE———————————-
Olive oil Lemon juice Lettuce leaves 2 tb Italian parsley, chopped

Seed & core the peppers.
Cut peppers, tomatoes & onions into cubes.
Cut eggplants & zucchini into 1/2″ cubes.
Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened.
Add green peppers & onion & a little more oil if necesary & stir & cook over a low heat until the vegetables are tender but crisp.
Add tomatoes hot peppers, toss once & remove pan from heat.
Let cool.
Sprinkle with olive oil & lemon juice & pile high on the lettuce leaves.
Sprinkle each portion with parsley & serve.