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1/2 cup olive oil
4 green peppers, minced
4 eggplants, pared and cut into 1" pieces
2 cloves garlic, minced
2 large yellow onions, minced
2 16oz Spanish-style tomato sauce (your your preferred seasones tomato sauce)
1 tsp salt
1 tsp pepper
2 tsp brown sugar
1/4 cup Parmesan cheese (for cooking day)

Heat olive oil over medium heat, drop temperature to low then add peppers, egplant, garlic and onions, stirring until browned. Add tomato sauce, salt, pepper and brown sugar and simmer until eggplant is soft, stirring regularly. Cool then freeze into 3 containers

On cooking day:
Defrost then add Parmesan cheese. Heat over medium heat for 15 minutes or until thoroughly heated. Serve.