1/4 C. olive oil
1 medium eggplant, diced into 1-inch cubes
2 yellow squash, diced into 1-inch cubes
2 zucchini, diced into 1-inch cubes
1 red bell peper, diced into 1-inch cubes
1 yellow bell pepper, diced into 1-inch cubes
1 green bell pepper, diced into 1-inch cubes
3 large ripe tomatoes, coarsely chopped
Mix together in a small bowl:
1 bunch fresh parsley, coarsely chopped
1 red onion, peeled and coarsely chopped
4 cloves garlic, thinly sliced
1 T. salt
1 tsp. black pepper
2 T. olive oil
1/2 C. chopped fresh basil leaves
11 oz. log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
1. In Medium skillet, heat oil. Saute eggplant until soft, about 2 minutes,
stirring often. Transfer eggplant and oil into decorative 1 quart baking dish.
2. Layer vegetables in order given with a little parsley-onion mixture in
between each layer. Finish with tomatoes on top.
3. Cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and top
with basil and cheese.
Serve at once.