Makes 6-8 servings

  1. Preheat oven to 400° and line a roasting pan with foil.
  2. Pour in one cup of olive oil, add the eggplant, sprinkle with the salt, and toss to coat.
  3. Cover pan and bake for thirty minutes until eggplant is done, but not mushy. Uncover and set aside to cool.
  4. In a large frying pan or wok, heat the remaining one cup of oil and sauté the onions, zucchini, bell peppers, and garlic over medium heat until wilted and tender about twenty minutes.
  5. Add the tomatoes, tomato paste, fresh and dried herbs, and salt and pepper to taste. Stir well and continue to simmer for ten minutes, stirring occasionally.
  6. Add eggplant mixture and chicken or tofu to the tomato mixture and simmer for ten minutes.
  7. Adjust seasonings and serve immediately.