Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables.
Ingredient:
1 large eggplant, peeled and cut into 1-inch cubes
2 teaspoons salt, divided
3 medium tomatoes, chopped
3 medium zucchini, halved lengthwise and sliced
2 medium onions, chopped
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and chopped
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