Preheat oven to 350 degrees.

3 c. eggplant, cubed
3 c. zucchini, halved & thickly sliced
1 c. celery, finely chopped or processed
1 med. green pepper, in thin strips
1 can seasoned stewed tomatoes
1 c. buttered bread crumbs
1 c. grated Parmesan cheese

Parboil eggplant cubes and zucchini slices for 2 to 3 minutes before draining and combining with remaining vegetables in casserole dish. top with crumbs, then cheese. Bake at 350 degrees for 20 minutes covered; then continue baking uncovered for about 10 minutes to reduce liquid and brown topping.

Serve hot or cold as best suited to the balance of your menu. This is a suitable main dish for a vegetarian diet.