Ingredients

Parsley Mixture:
1 bunch fresh parsley
1 red onion, thinly sliced
4 cloves garlic, slivered
1 tablespoon kosher salt
1 teaspoon ground black pepper
1/2 cup olive oil

Combine together in a bowl.

Vegetables:
1/4 cup olive oil
1 medium eggplant, diced into 1-inch cubes
2 yellow squash, diced into 1-inch cubes
1 zucchini, diced into 1-inch cubes
1 each red, yellow and green bell peppers, diced into 1-inch cubes
3 large ripe tomatoes, coarsely chopped
1 bunch fresh basil leaves, coarsely chopped
1 cup grated Parmesan cheese or 1 cup Montrachet or goat's cheese

Directions

Place the vegetables in layers in a baking dish with the parsley mixture in between each layer of vegetables. Cover with foil and bake in preheated 375 degree oven for 30 minutes. Remove foil, top with basil and cheese and bake 5 minutes.

Or saute the parsley mixture in a 12-inch skillet for 3 minutes, add eggplant, cook for 2 minutes and then add remaining ingredients. Cook 5 to 8 minutes. Toss in the basil and sprinkle cheese on top. Serve 6 to 8.