2 tbsp. polyunsaturated vegetable oil, divided
2 cloves garlic, peeled, finely chopped
3/4 lbs. or 3 c. eggplant, peeled and cubed
3/4 lbs. or 2 1/2 c. zucchini, trimmed and sliced (unpeeled)
3/4 lbs. or 2 1/2 c. onions, peeled and sliced
3/4 lbs. or 2 1/2 c. peppers, seeded and cut in strips
1 1/2 lbs. tomatoes, crushed, drained of excess juice
1/2 tbsp. dried oregano leaves
1/4 c. chopped fresh parsley

In large pan, saute garlic, eggplant and zucchini in 1 1/2 tbsp. heated oil. Cook, stirring for 5 minutes. Remove from heat, drain in a colander. Set aside.

Add 1/2 tbsp. oil to same pan and heat. Add onions and peppers, cook slowly without browning (stirring frequently) for 15 minutes or until onions are softened. Raise heat to medium. Add tomatoes and cook until juice evaporates, about 10 minutes.

Add oregano and stir thoroughly. In a baking dish coated with polyunsaturated vegetable spray, place 1/2 of tomato pepper, onion mixture. Spread eggplant- zucchini mixture evenly on top. Cover with remaining tomato pepper onion mixture. Cover pan and bake 20 minutes. Uncover and bake an additional 15 minutes. Serve hot or cold. Garnish with chopped parsley. 12 servings.