2-3 med. zucchini, unpeeled cut into 1" cubes
1 med. eggplant (peel if skin is tough), cut into 1" cubes
Water to cover
2-3 med. onions, peeled & sliced
2 tbsp. olive oil
4-6 med. tomatoes, cut into wedges
1-2 tbsp. fresh chopped parsley
Salt & pepper to taste
1/4 c. unseasoned bread crumbs
1/2 c. grated Parmesan cheese

Put zucchini and eggplant cubes in water to cover, bring to a simmer and cook uncovered about 5 minutes or until barely tender. Drain and set aside.

Saute onion in olive oil until translucent. Add tomatoes, parsley, garlic, salt and pepper. Simmer uncovered until tender, about 10-15 minutes. Preheat oven broiler.

Combine eggplant and zucchini with tomato and onion mixture in a 2-3 quart casserole or 9 x 13 inch baking dish. Top with crumbs and cheese. Place under broiler to top brown, about 1 minute.