3 yellow bell peppers
6 plum tomatoes sliced into wedges
3 red bell peppers
10 cloves garlic chopped
2 orange bell peppers
2 medium eggplant
3 to 6 Tbsp. olive oil
salt and pepper to taste
1 large onion

Slice peppers into one inch strips. Dice onion.  Cut un-peeled eggplant into chunks.  Brown garlic lightly in olive oil.  Add onion and cook until translucent.  Add peppers and salt and pepper and cook on low heat for two hours.  Stir occasionally to prevent burning.  Once peppers are cooked down and are very soft, add eggplant and tomatoes.  Continue cooking until a thick, mushy mass of veggies.  Re-check seasoning.  Serve hot or cold with fresh bread