2 lg. onions, sliced
2 lg. cloves garlic, minced
1 med. eggplant, cut in 11/2 inch cubes
6 med. zucchini, thickly sliced
2 green peppers, seeded and cut in chunks
4 lg. tomatoes, cut in chunks
2 tsp. salt
1 tsp. basil
1/4 c. minced parsley
4 tbsp. olive oil

Layer the onions, garlic, eggplant, zucchini, peppers and tomatoes in a 5 to 6 quart casserole. Sprinkle a little of the salt, basil, and parsley between each layer. Sprinkle with olive oil. Cover and bake at 350 degrees for 3 hours. Baste the top occasionally with some of the liquid. If it becomes soupy, uncover during the last hour of cooking to let the juices down. Yields 12 servings.