Blanch eggplant in boiling salted water for 1 minute and drain. Do the same with zucchini. Mash the canned tomatoes by hand, juice and all. Set aside.

In a large saucepan heat the oils and saute the chopped onion for 2 minutes, stirring constantly. Add the parboiled chiles and stir-fry not more than 1 minute. Add the tomatoes and salt, pepper and oregano. Stir in the mushroom slices and continue cooking until mushrooms are limp. Stir in the eggplant and zucchini, correct seasoning, and remove from heat. Fold in mashed garlic. Cover tightly. Set stand 10 minutes before serving. Good cold also. Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Thu, 24 Jul 1997