1 lb. ground beef
1/2 c. minced onion
3/4 c. dry bread crumbs
1 tbsp. minced parsley
1 1/2 tsp. salt
1/4 tsp. crushed basil
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 c. milk
1/3 c. butter
1 medium onion, slicedgreen pepper, cut into 1/2 inch pieces
1/2 medium eggplant, pared and cubed
1 lb. Hubbard or acorn squash, pared and cubed
4 tomatoes, peeled and cut into eighths
1/4 c. shredded Cheddar cheese
1/4 c. bread crumbs

Heat oven to 350 degrees. Mix meat, minced onion, 3/4 cup crumbs, next 5 seasonings, egg, and milk; shape into 1 inch balls. Brown in butter; remove. Cook and stir onion in butter until tender; season lightly with salt and pepper. Remove from skillet. Repeat with next 3 vegetables, cooking each separately. (For squash, add small amount water; cover until tender.) Lightly mix vegetables, meatballs, and tomatoes; place in 2 quart casserole. Top with cheese and crumbs. Bake 20 to 25 minutes. 6 servings.