1/4 c. green peppers
1/2 c. chopped onions
1/4 c. vegetable oil or melted shortening
1 clove of garlic
1 med. eggplant, peeled, 1/2 inch cubes
2 sm. zucchini squash, sliced
4 med. tomatoes, peeled and quartered
1 tsp. basil leaves
1/2 tsp. black pepper
1 tsp. salt
Parmesan cheese

Cook green pepper, onion, garlic in oil until tender in large skillet on low heat.

Add eggplant and zucchini and cook until eggplant is tender. Watch to see if water is needed to avoid sticking. Zucchini tends to make moisture so watch before adding water. Stir in remaining ingredients and cook slowly 10 minutes or longer until all ingredients are fork tender. Or may put in oven at 350 degrees for 25 to 30 minutes. Top with Parmesan cheese. Serve.