1 sm. eggplant
4 sm. zucchini
Boiling water
1 med. onion
1/4 c. oil
3 tomatoes, peeled and cut into eighths
2 tsp. parsley flakes
1 clove garlic, chopped
1 tsp. salt or to taste
Dash of pepper

Peel and cube eggplant and zucchini, cover and cook in 1-inch boiling water 10 minutes; drain. In large skillet, saute onion until brown. Add all other ingredients; cover and simmer 20 minutes or until tender.