2 medium eggplants, sliced 1/2-inch thick
2 green bell peppers, chopped
2 red bell peppers, chopped
1 very large tomato, chopped
1 large zucchini, sliced 1/2-inch thick
1 large onion, chopped
1 head of garlic, peeled and thinly sliced
1/4 tsp. each basil and oregano
olive oil
salt

Sprinkle sliced eggplants and zucchini generously with salt and place under a weight for 30-60 minutes. Drain and rinse in cold water.

Lightly oil a casserole dish and arrange a layer of eggplants and zucchini in the bottom of dish, then layer other ingredients as listed, then repeat layers ending with eggplants then chopped tomato. Drizzle top with olive oil, sprinkle with salt and pepper, basil and oregano.

Bake in a preheated 375°F oven for about 35 minutes or until vegetables are tender.

Variation: Top eggplant and tomato layer with grated Parmesan cheese and/or Mozzarella or thin slices of Provolone.

Submitted by: CM