Serves 4 - 6


1 Eggplant, cubed
1 Medium Onion, sliced
2 Red or Green Peppers, cut into large pieces
4 Zucchini Squash, sliced
6 Tomatoes, chunks
2 Cloves Garlic, minced
2 Tbsp. Sunflower Oil
2 Tbsp.
Non-Hydrogenated Margarine
Sprig Parsley
1 tsp. Oregano
½ Cup Grated
Vegan Parmesan Cheese


In a large skillet, sauté onions and garlic until
transparent.  Add the eggplant, zucchini and peppers.
Cook until al dente.  Add more oil if needed.  
Then add the tomatoes and herbs, and simmer for for
about 10-15 minutes.  
Place mixture in casserole dish and top with
Vegan Grated Parmesan Cheese and
bake at 350 degrees for about 20 minutes or so.  
Serve with your favorite