1 lg. eggplant
2 tbsp. butter
1 sm. onion, chopped
1 sm. zucchini, chopped
1 sm. summer squash, chopped
1 tomato, chopped
Oregano to taste
Salt and pepper to taste
Dill to taste
1/2 c. grated Parmesan cheese

Slice eggplant in half lengthwise. Parboil in salted water for 8 minutes. Let drain on paper towels. Scoop out pulp. Be careful not to puncture eggplant. In a frying pan melt butter.

Saute onions until golden, add zucchini, eggplant pulp and summer squash. Remove from heat. Stuff the eggplant halves, sprinkle with cheese. Bake at 350 degrees on cookie sheet until warm and cheese is melted. Remove from oven, slice and serve hot.