The original recipe actually said to cut the garlic clove in half and then discard it prior to adding the eggplant and green pepper. Not a chance. I just minced it and left it in. Also, I used one large zucchini and substituted the can of diced tomatoes for the 2 fresh tomatoes (cut in wedges and added at the very end) called for in the original recipe. My tomatoes are just now starting to ripen, so I didn't have any to use yet.
I let this cool down to refrigerate for tomorrow. I'm trying to decide whether I should heat it back up or serve it cold. I couldn't help myself and ate some when it was lukewarm, and that seemed like the perfect temperature. What do you think - hot or cold?