• Olive oil
• 1 large onion, finely chopped
• 2 peppers, seeded and chopped
• 3-4 zucchini, thinly sliced
• 1 small eggplant, peeled and cubed
• 4 tomatoes, seeded and chopped or equivalant of canned
• 1/2 cup chopped parsley (opt)
• 2 cloves garlic, crushed
• Grated parmesan

1. Heat oil in heavy skillet, sauté onion until it begins to color.
2. Add peppers, sauté a few more minutes. Add zucchini, eggplant and garlic, adding a little more oil if necessary, and cook until veggies are tender, about 20 minutes.
3. Add parsley, if using when you serve.

You can also use 1/4 tsp thyme, 1/4 tsp oregano and a bay leaf in place of the parsley if desired.

(Carole OR)