Instructions

• Place large pot over medium heat and add all ingredients, except parsley. Stir well. Bring to a simmer, reduce heat to medium-low, cover, and cook for 15 minutes.
• Remove lid from pot. Use back of spatula to mash tomatoes and eggplant. Cook uncovered, stirring occasionally to prevent sticking, until most liquid has evaporated (about 15 minutes).
• Add freshly chopped parsley and season to taste with salt and pepper. Serve hot or chilled with pita bread or toasted bread of choice.