1/2 c. butter
2 c. sliced zucchini
1 c. chopped green pepper
1 c. chopped celery
1 c. Parmesan cheese
1 c. thin sliced potatoes
3/4 c. thin sliced onion
2 c. cubed eggplant
1/2 tsp. salt
1 c. coarse bread crumbs
3 med. tomatoes, sliced

1. Heat butter in a skillet. Add zucchini, green pepper, celery and onions; saute until tender. Stir in eggplant and salt; spoon into a buttered 2 quart shallow casserole, leaving butter in skillet. Add crumbs and Parmesan to butter in skillet. Top vegetables with tomato slices and buttered crumb/Parmesan mixture.