1 med. eggplant
3 lg. tomatoes
2 lg. green peppers
5 (6 inch) zucchini
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
2 1/2 c. beef or chicken broth
4 oz. Swiss cheese (more is better)
3 tbsp. Parmesan cheese

Heat oven to 400 degrees. Slice vegetables and layer in 2 quart casserole. Salt, pepper and basil each layer. Pour broth over all. Top with cheeses. Bake 1 hour. Serve in soup bowls.