1 med. eggplant, cubed
3 med. zucchini, sliced
1 med. onion, sliced
1 med. sweet green pepper, diced
3 tbsp. oil
2 cloves garlic, minced
1 (15 oz.) can tomatoes, drained, chopped
1/2 c. parsley, chopped
1 tsp. basil
1/2 c. Parmesan cheese

Preheat oven to 425 degrees. Saute eggplant, zucchini, onion and pepper in oil and garlic in large skillet about 10 minutes until tender. Add tomatoes, parsley and basil; stir to blend. Cook 5 minutes over medium heat to allow liquid to evaporate. Place mixture in baking dish. Sprinkle with cheese. Cover with aluminum foil. Bake 30 minutes.

Jehovah-Jireh! "The Lord will provide..." Gen. 22:14