1 tbsp. olive oil
4 c. (1 sm.) cubed, peeled eggplant
2 c. cubed, unpeeled zucchini
1 1/2 c. coarsely chopped onion
2 green peppers, seeded and cubed (I like to use 1 regular green pepper and 1
Hungarian hot)
3 cloves minced garlic
2-3 tomatoes, chopped
3 tbsp. minced fresh parsley
2 tbsp. fresh, minced basil

Saute eggplant in oil until soft. May need to do in 2 batches. Set aside. Steam zucchini. Set aside. Steam; saute onions and pepper until soft. Add garlic and tomatoes. Cook until juices have nearly evaporated. Add basil and parsley. In 2 1/2 - 3 quart casserole, layer vegetables beginning and ending with tomato mix. Cover and bake at 350 degrees for 20-25 minutes.