1 1/2 lb. zucchini, sliced
1 1/2 lb. eggplant, peeled and diced
4 med. tomatoes, peeled and diced
1 tsp. salt
1/2 tsp. thyme
1 c. water
1 clove garlic
1/8 tsp. basil
Dash pepper
Bread crumbs
Shredded cheese

Simmer zucchini, eggplant, tomatoes and water in saucepan. Add salt, garlic, thyme, basil and pepper until zucchini and eggplant is just tender, about 10 minutes. Do not overcook. Put everything in casserole and sprinkle with bread crumbs and shredded cheese. Bake at 350 degrees until cheese is melted. Serves 4.