1 Pound Eggplant, cut into 3/4 inch pieces
1 Red Pepper, cut in half and seeded
1 Green Pepper, cut in half and seeded
2 Medium Zucchini, coarsely chopped
1 Cup Water
1/4 Cup Olive Oil
2 Garlic Cloves, crushed
1/2 Teaspoon Dried Crushed Red Pepper
2 Plum Tomatoes, peeled, seeded and diced
12 Kalamata Olives or other brine cured olives, pitted
Toasted Pita, cut into wedges
1. Sprinkle eggplant with salt and drain for 30 minutes in a colander.
2. Roast peppers under broiler until blackened. Place peppers in a paper bag to steam for 15 minutes. Peel away burnt skin and seeds. (do not rinse under cold water). Cut into 1/2-inch pieces.
3. Pat eggplant dry. Bring eggplant, zucchini, water, oil, garlic and dried red pepper to a simmer over medium beat. Add tomatoes and cook until vegetables are almost tender, stirring occasionally, about 15 minutes. Stir in roasted peppers and cook until all vegetables are tender, about 30 more minutes.
4. Add olives and season with salt and pepper. Cool to room temperature and serve with toasted pita