First, the eggplant: slice them crosswise into 3/4″ slices, then cut the slices into 3/4″ strips. Put these strips in a really large colander, sprinkle them with 2 Tbsp salt, and mix well. Let them stand 2 hours or so, stirring a couple of times.
THen rinse them under cold running water, rubbing the strips lightly, to remove the salt. Shake the colander well to drain, then lay the strips on towels, cover, and press each strip firmly, until the water is absorbed and the strips are leathery. Now cut those strips into 3/4″ cubes and set aside.
MEANWHILE, PREP VEGGIES
While the eggplant is draining, peel the onions and chop them coarsely. Cut the squashes in 3/4″ chunks. Cut the peppers in chunks about the size of a postage stamp. Mince the garlic – the last time I made this, I used an entire head of garlic, to make about 2 Tbsp minced. Chop a generous amount of parsley (think 1/4 – 1/2 cup chopped), and a smaller amount of dill, oregano, and basil. If you don’t have fresh herbs, dried will do, in which case, use 2 Tbsp each dried basil and oregano.
TO COOK
Heat the oil in a very large pot. (I use a 16-quart kettle) Saute the onions, and when they begin to be translucent, stir in the squashes, peppers, and garlic. Cook over medium heat until the vegetables are wilted, and lightly colored. Now stir in the tomatoes, tomato paste, and the herbs. Stir well, then simmer a bit, until the vegetables begin to soften. The time will vary depending on the size and shape of your pot.
Add the eggplant cubes, stir well, and simmer again, until all the vegetables are cooked through. Stir occasionally. Season to taste.
TO STORE
Ladle into smaller containers. Cool well for at least an hour on the counter in open containers, then refrigerate. Label and freeze once the contents are cold.Never put hot things directly into the freezer!