1 lg. eggplant, cubed
1 onion, minced
2 med. Italian squash, chopped
1 lg. tomato, peeled, seeded and chopped
1 egg, beaten
1/2 can olives, chopped
3/4 c. bread crumbs
1/2 c. grated Parmesan cheese
1/4 c. chopped basil
2 cloves garlic
Salt and pepper to taste

Steam eggplant and squash for 5-10 minutes until tender. Mix eggplant and squash with onions, tomato, a egg, olives, basil, garlic, salt and pepper and half of the bread crumbs. Pour into greased baking dish, top with remaining bread crumbs and cheese. Bake for 30 minutes at 325 degrees.