1 sm. eggplant, cut in pieces
2 med. zucchini, sliced
1/2 green pepper, cut up
1/2 c. chopped parsley
3/4 c. tomato sauce
1/2 c. olive oil
Basil
Salt
Pepper

Parboil eggplant, zucchini and pepper. Spread eggplant, zucchini, pepper and parsley in oiled pan. Cover with tomato sauce and olive oil. Add basil, salt and pepper. Bake at 350 degrees for 15 minutes until bubbly, stirring occasionally, then at 300 degrees for 30 minutes.