2 medium green peppers, 3 medium zucchini, ½ pound medium mushrooms, 1 medium eggplant, ¾ cup olive oil, 2 cloves crushed garlic, 4 medium tomatoes (peeled and cut into wedges), 2 teaspoons of salt, ¼ teaspoon pepper, ¼ cup chopped parsley


Wash peppers; halve.  Remove ribs and seeds; cut lengthwise into ¼ inch thick slices.  Scrub zucchini; cut on diagonal into ¼ inch think slices.  Wash mushrooms; slice lengthwise, through stems, ¼ inch thick.

Wash eggplant; do not peel.  Cut lengthwise into quarters, and then cut crosswise into ¼ inch slices.  In ¼ cup hot oil in large skillet, sauté green pepper, mushrooms, onion and garlic about 5 minutes, or until onion is transparent. 

Add 2 tablespoons of oil to skillet.  In hot oil, sauté zucchini, turning frequently, until tender – about 10 minutes.  With a slotted spoon remove from skillet to same bowl.  Add remaining oil to skillet. In hot oil, sauté eggplant, turning occasionally, until tender – about 5 minutes.

Return vegetables to same skillet.  Layer half of tomato wedges on top.  Sprinkle with salt, pepper and 1 tablesppon of parsley.  Stir gently just to combine.

Remove cover. Cook 5 minutes longer, basting occasionally with pan juices, or until liquid has evaporated.  Turn into large serving dish. Sprinkle with parsley. (Makes 15 to 20 servings)

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