2 T olive oil
3 cloves garlic, minced
2 t dried parsley, or nice sprig of fresh, diced
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 C grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 C sliced fresh mushrooms
1 green bell pepper, sliced
1 diced hungarian hot wax pepper (optional)
2 large tomatoes, chopped
1Preheat oven to 350 degrees F. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 T olive oil.
2 Heat remaining 1 T olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3 Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4 Bake in preheated oven for 45 minutes.