1 green pepper, cored and cut into eighths
1 med. onion, peeled and cut into eighths
1 clove garlic, peeled and crushed
2 tbsp. olive oil
2 sm. zucchini
1/2 med. eggplant, peeled
1 c. tomato wedges, peeled and seeded
3/4 tsp. salt
1/2 tsp. basil
1/4 tsp. oregano
Dash of black pepper
1 tbsp. cornstarch
1 tbsp. water
2 oz. Parmesan cheese, room temperature and cut into 1 inch pieces
Parsley (optional)

Coarsely chop green pepper. Slice onion. In a saucepan, add the olive oil. Then saute the green pepper, onion, and garlic until tender. Slice the zucchini and eggplant. Add to the sauteed pepper and onion mixture. Add the tomatoes, salt, basil, oregano, and pepper to saucepan. Cover; cook over low heat, 20 to 30 minutes, until tender. Stir occasionally. Remove from heat.

Combine cornstarch and water; gradually stir into vegetables. Cook until thickened. Transfer to a 1 1/2 quart casserole. Process Parmesan cheese until fine grated. Sprinkle cheese over vegetables. In oven, broil until the cheese is lightly browned. Garnish with parsley, if desired, and serve immediately.