1/2 pound eggplant, scrubbed, and sliced into long, thin (3/8-inch) slices
1/2 pound zucchini, scrubbed, and sliced into 1/8-inch slices
4 T. olive oil
1/2 pound thinly sliced yellow onions
1 sliced green bell peppers
2 cloves mashed garlic
1 pound ripe tomatoes, peeled, seeded, and juiced
3 T. parsley
salt and pepper
Preheat oven to 400F. Put zucchini and eggplant slices on cookie
sheet. Brush with olive oil, and bake until slightly brown on each
side. In a skillet, cook onions and peppers slowly in 2 T. olive
oil for about 10 minutes. Stir in garlic, and season to taste.
Slice tomato pulp into 3/8-inch strips. Place tomato slices over
onions and peppers. Season with salt and pepper. Cover the skillet
and cook over low heat for 5 minutes. Uncover, baste with the tomato
juices, raise heat, and boil for several minutes, until juice has
almost evaporated. Put 1/3 of tomato mixture in bottom of a
casserole. Sprinkle with 1 T. parsley. Arrange 1/2 of the eggplant
and zucchini on top, then half of the remaining tomatoes and parsley.
Put the rest of the eggplant and zucchini, and finish with the
remaining tomatoes and parsley. Cover and simmer for 10 minutes.
Correct seasoning. Raise heat for 15 minutes, basting if dry. Serve
cold, warm, or hot.