1 med. onion, chopped
1 c. tomatoes, peeled
1 c. eggplant, peeled
1/2 to 1 c. peppers, chopped in large pieces
1/2 to 1 c. yellow squash or zucchini, chopped in large pieces
6 oz. can V-8 juice
Salt and pepper to taste

Heat oil in skillet. Saute onion until lightly golden. Add tomatoes, squash, peppers and eggplant. Add V-8 juice and salt and pepper to taste. Cover and let simmer 15-20 minutes stirring occasionally or just until vegetables are tender but not limp. Remove cover and let simmer 5 minutes more to thicken juice. Serve in soup bowls. Garnish with parsley and grated Parmesan cheese. Serve with fresh French bread on side.