1 green pepper
1 1/2 zucchini
1/4 lb. mushrooms ( if I have some! so far never yet!)
1/2 Cup thinly sliced onion
1 clove garlic, crushed
2 tomatoes cut up
1 tsp. salt
1/8 tsp. pepper
4 T. chopped parsley
Cut up all the veggies in 1/4 inch slices or chunks.
In 2 T. hot oil, sauté green pepper, mushrooms, onion, and garlic 5 min., or until onion is transparent. With slotted spoon remove to medium bowl.
Add 2 T oil and sauté zucchini, turning frequently, until tender- about 10 min. With slotted spoon, remove to same bowl.
Add 2 T oil and in hot oil sauté eggplant, turning occasionally, until tender - 5 minutes.
Return vegetables to same skillet. Layer half of tomato wedges on top. Sprinkle with salt, pepper, and 1/2 T parsley. Stir gently to mix.
Layer remaining tomatoes on top. Sprinkle with 2 T parsley.
Simmer mixture, covered, over low heat 10 minutes.
Remove cover; cook, basting occasionally with pan juices, 5 min longer, or until liquid has evaporated; cover; keep warm.
Before serving, sprinkle with remaining parsley. Serve alone or over noodles.