1 med. eggplant, peeled and sliced
Salt and pepper
1/2 c. olive oil
2 sm. summer squash, sliced
3 cloves garlic, crushed
3 med. onions, sliced
2 med. green peppers, cut into strips
3 lg. tomatoes, peeled, seeded and diced
1/2 c. chopped parsley

Sprinkle eggplant with salt, let stand 30 minutes. Rinse, wipe, dry. Heat a little oil at a time in a large skillet. Saute eggplant and squash until golden on both sides. Remove and set aside. Heat remaining oil in skillet; saute garlic, onions and green peppers over medium heat for 10 minutes, stirring frequently.

Sprinkle with salt and pepper, top with tomatoes and simmer for 5 minutes. Cover and simmer 10 minutes longer. Arrange alternate layers of eggplant and squash, tomato mixture and parsley in 2 quart pan. Cover and simmer for 15 minutes. If there is too much liquid, remove cover, simmer until excess has been absorbed or evaporates.

It may also be layered in a casserole and baked, covered, 30 minutes at 350 degrees. Serve hot or cold.