1/4-1/2 c. olive oil
2 1/2 c. thinly sliced onion
3/4 lb. green peppers, cut in 12" squares (2 c.)
1/2 c. finely chopped parsley
3 lbs. firm ripe tomatoes
1 1/2 - 2 lbs. eggplant, peeled & sliced
1 1/2 lbs. zucchini, unpeeled, sliced
2 finely chopped garlic cloves
Salt & pepper
Oregano, Rosemary, bay leaf

In heavy skillet, bring oil to almost smoking point, brown onion, garlic and green pepper and parsley until soft. Set aside. Add oil if necessary, remove eggplant, zucchini.

In casserole dish, spread one third of eggplant slices on bottom. Sprinkle with herb mixture. Season with salt and pepper. Arrange zucchini and tomatoes (peeled and cut into quarters, discarding pulp and seeds leaving only the shells). Repeat and finish with layer of eggplant. Season with remaining spices. Bring casserole to a boil, cover and reduce to simmer. Cook 45 minutes until vegetables are tender.