Here’s a recipe:

1 1/2 pounds eggplant — peeled & sliced

1 pound zucchini — sliced

1 large sweet green peppers — sliced

1 1/2 cups onion — sliced

3 cloves garlic — minced

1/4 cup olive oil

4 large red ripe tomatoes — peel, seed, & slice

1 teaspoon basil

1/4 cup Parmesan cheese

2 tablespoons bread crumbs

1 tablespoon olive oil

salt

black pepper

Combine eggplant slices, zucchini slices, and green pepper slices in a large oven-safe bowl. Sprinkle with 1 tablespoon of salt and pour a quart of boiling water over the vegetables. Let stand 10 minutes, drain and pat dry.

In a large skillet, cook the onions and garlic cloves in olive oil until softened. Spread onion mixture on the bottom of an oiled shallow 2 quart baking dish. Arrange half the vegetable mixture on top of the onion mixture and spread it with half the tomato slices. Sprinkle the tomatoes with 2 tablespoons Parmesan, 1/2 teaspoon basil, and salt and pepper to taste.

Arrange the remaining vegetables and tomatoes in layers in the baking dish and season them with 1/2 teaspoon basil and salt and pepper to taste.

Sprinkle with remaining Parmesan and bread crumbs and drizzle with olive oil.

Bake at 400 for 45 minutes.