1/3 c. olive oil
1 lg. onion, thinly sliced
2 cloves garlic, finely minced
2 julienned bell peppers (1 green, 1 red)
1 med. eggplant, diced
3 to 4 zucchini, cut into 1/2 inch slices
2 c. peeled, seeded, quartered tomatoes
Salt
Pepper
Parmesan cheese

Heat olive oil in a deep skillet or heavy casserole. Saute' until golden the onion and garlic. Add all the vegetables, salt and pepper to taste. Stir to combine. Sprinkle the top with more olive oil. Simmer, covered, over very low heat 35 to 45 minutes. Uncover, stir, and continue to cook 10 minutes longer to reduce the amount of liquid. Serve with grated Parmesan cheese.