You may use fresh or canned tomatoes.

Even eggplant haters like this!

1	lg	Eggplant
1	tbsp	Olive oil
1	C	Onion, chopped
1/2	C	Green pepper, chopped
2	cloves	Garlic, minced
1/2	C	Zucchini, chopped
2	lg	Tomatoes, chopped
1	tsp	Sugar
1	tsp	Salt
1/4	tsp	Pepper
2	tbsp	Lemon juice

• Bake eggplant 1 hour at 425°. Drain any juices from pan, peel and dice.
• Brown onion, green pepper, garlic, and zucchini in oil, adding a bit of water if necessary to prevent sticking. Mix with eggplant, tomatoes and seasonings.
• Cook, covered, 45 minutes.
• Uncover, and cook till thick, adding lemon juice at the end. Chill.