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Peel the eggplant and cut into lengthwise slices 3/8-inch thick, about 3 inches long, and 1 inch wide Scrub the zucchini, slice oft the two ends, and cut zucchini into slices about the same size as the eggplant slices. Place vegetables in a bowl and toss with 1 teaspoon salt. Let stand for 30 minutes. Dram. Dry each slice with a towel.
One layer at a time, saute eggplant, and then the zucchini in 4 tablespoons hot olive oil for about a minute on each side to brown very lightly Remove to a side dish.
In the same skillet, cook the onions and pepper slowly in the olive oil for about 10 minutes, or until tender, but not browned. Stir in garlic and season to taste.
Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover skillet and cook ever low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, and boil for several minutes, until juice has almost entirely evaporated.
Place a third of the tomato mixture
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