1 eggplant
1/4 c. olive oil
1 med. onion, sliced
2 cloves garlic, minced or garlic salt, to taste
3 med. (1 lb.) zucchini, sliced
1 green pepper, cut in strips
4 chopped tomatoes or can tomatoes
Teaspoon basil, thyme and pepper to taste
1/4 c. parsley
Parmesan cheese

Place eggplant on microproof rack and pierce well with fork, cook on high 7 minutes in microwave. In 2 1/2 quart casserole, combine 1/4 cup olive oil, 1 medium sliced onion and garlic, cook covered on high 4 to 5 minutes. Add zucchini slices and green pepper stir well and cook on high 5 minutes. Peel cooked eggplant and cut into 1 1/2 inch cubes, add to mixture and stir well. Cook covered on high 5 minutes. Stir in tomatoes, basil, thyme, pepper, parsley and cook uncovered on high 6 to 8 minutes or until tender. Sprinkle with Parmesan cheese.