Baked Summer Vegetables -- Briami

1 lb. Zucchini
1 lb. Aubergines
1 lb. peeled Potatoes
2 sliced Onion
2 sliced Green Peppers
1 1/2 lbs. Tomatoes
1 1/2 cups Olive Oil
and pepper Salt
chopped Parsley

Scrape and wash zucchini. Slice all vegetables in 1/2 inch pieces. Arrange in baking pan. Add olive oil and one cup hot water. Sprinkle with salt, pepper and parsley. Cover and bake in moderate oven for 1 1/2 hours. Uncover for the last 30 minutes. Serves 4-5.