1 med. size eggplant, cubed
2 med. size zucchini, sliced
2 med. size onions, sliced
1 med. green pepper, diced
3 tbsp. olive oil
2 cloves garlic, minced
1 (15 oz.) can tomatoes, strained
1/2 c. fresh parsley, chopped
1 tsp. dried basil, crumbled
1/2 c. grated Parmesan cheese

Saute eggplant, zucchini, onion and pepper in oil and garlic in large skillet until tender, about 10 minutes. Add tomatoes, parsley and basil; stir to blend. Cook 5 minutes over medium heat to allow liquid to evaporate. Place mixture in deep dish pie plate. Sprinkle with cheese. Cover with aluminum foil. Cook 30 minutes at 350 degrees, or until heated thoroughly.

Serves 6-8.