3 lg. onions, chopped
Salad oil
3 lg. green peppers, chopped
1 med. eggplant, peeled & sliced
1 1/2 cups diced red-ripe or canned tomatoes
Salt & pepper
6 sm. zucchini, thinly sliced
3/4 c. chopped parsley
3 cloves garlic, minced
Salt & pepper
1 c. grated Parmesan cheese

Saute onions in oil; add green pepper and saute 2 minutes longer. Stir in mixture of eggplant and zucchini; cook until transparent. Don't over cook. Combine eggplant mixture with tomatoes in casserole. Cover and bake at 250 degrees for 1 hour and 30 minutes. Stir in parsley, garlic and seasonings. Bake for 20 minutes longer. Sprinkle with cheese and serve. Yield: 6 to 8 servings.