1 egg plant
1 zucchini or summer squash
6 tomatoes
1/4 c. oil
1 onion, chopped
1 crushed garlic clove
1 tbsp. chopped parsley
1 bay leaf
Salt to taste
Pepper to taste
Grated cheese of choice, for topping

Peel and cube eggplant and zucchini or summer squash. Cook for 10 minutes in boiling water, then drain. Peel and dice tomatoes. Put oil in saucepan, add onion and cook until brown. Add above vegetables and all remaining ingredients except cheese. Cook for about 20 minutes, until vegetables are tender. Sprinkle with cheese and put under broiler just until browned. Makes 6 servings.