1 med.-sized eggplant, pared and cubed
6 med. zucchini, sliced
1 1/2 onions, diced
2 tbsp. fresh chopped parsley
2 cloves garlic, crushed
2 tsp. salt
2 tsp. oregano
3 c. Italian style canned tomatoes
Freshly ground black pepper to taste
1/2 c. grated Parmesan cheese

Cook eggplant and zucchini in rapidly boiling, salted water for about 3 to 5 minutes. Remove and drain well. Arrange in the bottom of a large shallow baking dish. Sprinkle with onions and parsley. Add remaining ingredients, except cheese, to tomatoes. Blend together and then pour over vegetables. Sprinkle with cheese. Bake in a 375 degree oven for 25 to 30 minutes, or until hot and cheese is lightly browned. Makes 8 generous servings, at 80 calories per serving.