1 lb. egg plant, peeled and cubed
1 lb. zucchini squash, sliced
2 med. green peppers, cut into pieces
2 med. onions, sliced
1 tsp. dried oregano
1/2 tsp. salt
16 oz. jar marinara sauce

Place alternate layers of 1/2 egg plant, zucchini, peppers and onion in greased 2 1/2 quart casserole; repeat layers, sprinkle with oregano and salt. Pour sauce over vegetables. Cover and bake at 375 degrees until vegetables are tender.