1 med. eggplant
6 med. zucchini
2 green bell peppers
2 lg. onions, sliced
4 lg. tomatoes, cut into chunks
1 clove garlic, minced
1/2 c. minced parsley
1 tsp. crushed oregano
1 tsp. low sodium soy sauce

1. Cut unpeeled eggplant into 1/2 inch cubes. Slice zucchini into 1/2 inch rounds. Remove seeds from green bell peppers and cut into 1/2 inch squares.

2. Combine all ingredients and mix thoroughly.

3. Place mixture in a 6 quart casserole with a cover. Bake at 350 degrees for 1 1/2 hours, covered, and 1/2 hour, uncovered. During the first hour, baste top occasionally with some of the liquid to ensure even flavoring.

4. Serve hot from oven, or cold. Cool to room temperature before refrigerating. Flavors are enhanced if chilled and then reheated before serving. Makes 8 servings. Each serving contains 75 calories, 8% fat, 33 mg sodium, 0 mg cholesterol.

Variation: Place all ingredients in a 6 quart pot. Add 1/2 cup red wine, 1/2 cup tomato juice. Cook, covered, on top of stove for 35 minutes.