About 6 tbsp. olive oil
2 lg. onions, thinly sliced
4 cloves garlic, minced
3 lg. zucchini, thinly sliced
1 red or green bell pepper, seeded and cut into pieces
1 lg. eggplant, cut lengthwise, then cut into 1 1/2-2 inch pieces
3 med. sized tomatoes
1 tsp. salt
2 tsp. fresh basil, chopped
1/4 c. minced parsley

In a large frying pan heat 3 tablespoons oil and saute onions until limp. Add garlic, zucchini, pepper and saute a few minutes longer. Transfer sauteed vegetables and eggplant to a large casserole and drizzle over remaining oil. Peel tomatoes, dice and mix in. Season with salt and basil. Cover and bake at 350 degrees until vegetables are thoroughly cooked (1 1/2-2 hours), basting the top once or twice with some of the pan juices. Serve topped with parsley. Serves 6-8.