2 tablespoons of olive oil1 medium onion, diced1 clove garlic, minced1 small eggplant cubed1 medium zucchini cubed1 medium green pepper seeded and diced2 large tomatoes, peeled, seeded and chopped1 teaspoon basil (double if using fresh)1/2 teaspoon oregano (double if using fresh)1/3 cup Parmesan cheese, freshly grated1/4 cup parsley, choppedSalt and Pepper, to taste
In a large skillet over medium heat, add the oil and cook the onion and garlic for 4-5 minutes or until onion translucent. Add remaining ingredients with salt and pepper through the cheese; stir well.
Cook on low, stirring once in awhile, about 30 minutes until tender and liquid has evaporated.
Remove from heat and stir in cheese and parsley. Serve immediately.
