INGREDIENTS:

• 1 pound summer squash (zucchini, crookneck, patty pan, etc.)

• 1 pound eggplant

• 1 pound  potatoes

• 2 onions

• 1 - 11/2 pounds tomatoes (fresh or canned)

• 1/2 - 1 cup olive oil

• Salt and pepper to taste

• 1 cup chopped parsley

• 1/2 - 1 cup water, hot

• 2 green peppers (optional)

• 2 cloves garlic, minced (optional)

• I cup buttered breadcrumbs (optional)

• 1/2 cup grated Parmesan cheese (optional)

DIRECTIONS:

• Scrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks.

• Scrub eggplant and cut off ends; cut into ¼ inch slices. (Eggplant may be salted and set aside on paper towels to absorb moisture for at least 30 minutes. Rinse well before adding to casserole.)

• Wash and peel potatoes; cut in ¼ inch slices.

• Peel onions; cut in ¼ inch slices.

• Wash, peel and cut tomatoes into slices (roughly slice or chop canned whole tomatoes).

• If using peppers, wash, remove seeds and cut into strips.

• Beginning with sliced potatoes, layer all vegetables in a large casserole.

• Salt and pepper each layer of vegetables lightly (If eggplant slices have been pre-salted, do not salt eggplant layer.)

• Add olive oil and hot water.

• Cover and bake at 350 degrees for 60 minutes.

• If desired, sprinkle with buttered breadcrumbs and grated Parmesan cheese.

• Uncover and bake for an additional 30 minutes.

• Let stand uncovered 10-15 minutes before serving.

For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold.

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