Cook each vegetable separately, as noted.
Cook peeled eggplant a little less, as it got a bit mushy… probably 31/2 minutes is plenty.
Didn’t add olives, don’t care for them.
Used a 13.76oz imported (Italy) carton of crushed tomatoes. They worked perfectly.
Didn’t have fresh basil but next time I’ll try some.
This would be good with oregano, fresh or dried.
We enjoyed topped with some crumbled creamy Greek feta.
