• 1 medium eggplant
  • 3 medium zucchini
  • 3 medium yellow squash
  • 1/2 pound fresh mushrooms
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 1/2 tsps mixed Italian herbs, crumbled (oregano, basil, thyme, rosemary - your choice)
  • 1/4 tsp crushed black pepper
  • 1 can (1 pound) organic diced tomatoes

Wash and trim eggplant. Cut into cubes. Wash and trim the zucchini and squash; cut into strips. Slice mushrooms.

Heat a little organic oil in a large skillet. Saute the eggplant, then the zucchini, squash and mushrooms. Remove with a slotted spoon into an 8 cup shallow casserole dish.

Saute the onion and garlic in same skillet, adding a little water, as necessary, so veggies won't stick to pan, until soft. Stir in the salt, pepper and Italian herbs. Cook 1 minute. Then stir in the tomatoes and bring to boiling. Spoon this mixture over the veggies in the casserole dish. Cover casserole.

Bake at 375 for 40 minutes or until veggies are bubbly hot and crisply tender. Sprinkle with fresh chopped parsley before serving.