Courtesy of Women's Branch of the Orthodox Union

Print Recipe

Peel eggplant and cut in 1 inch cubes.  Slice zucchini (unpeeled) in ½ inch slices.  Remove seeds from peppers and cut into chunks or strips.  Slice or dice onions.  Dice tomatoes.  Spray large frying pan or saucepan with cooking spray.  Heat oil and spread onions and zucchini in pan.  Cook until onions start to brown.  Add rest of vegetables and one cup water.  Add salt, pepper, garlic powder and parsley.  Cover and simmer about 30 minutes.  Uncover and continue to cook until most of liquid has evaporated.