1 lg. onion
1 green pepper
1/4 c. olive oil
1 lg. eggplant
2 med. zucchini
3 tomatoes, chopped
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1 to 2 cloves garlic, minced
Grated Parmesan cheese

Dice eggplant into 1 inch cubed. Slice zucchini into 1/2 inch rounds. Chop onion and green pepper coarsely.

Use a heavy-bottomed saucepan with a lid. Saute onion, garlic and green pepper until they are soft; stir in eggplant and zucchini and saute a few minutes more. Add tomato and seasonings. Cover and simmer gently for about 30 minutes or until all the vegetables are well cooked. Uncover and turn the heat up to evaporate some of the liquid. Serve over rice or in a bowl accompanied with French bread. Top with grated Parmesan.