Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   olive oil
   1      large         onion
   1      small         unpeeled eggplant -- (1lb), cut into
                        -- 1/2"cubes
   1      medium        green pepper -- seeded, thinly
                        -- sliced
   1      large         clov  garlic -- peeled and crushed
   5      small         zucchini
   4      medium        tomatoes
                        salt and pepper
   1 1/2  teaspoons     thyme
   1      tablespoon    olive oil
     1/4  cup           grated parmesan cheese -- room temperature

Preparation:

Hea olive oil in large skillet over moderate heat; add onion, eggplant, green pepper and garlic. Cook gently for 30 minutes, stirring occassionally, until they are soft but not browned. While vegetables are cooking, peel zucchini lengthwise with a vegetable peeler, alternating peeled and unpeeled strips, then slice thin. Slice tomatoes thin, place on a wire cake rack to drain and sprinkle lightly with salt. Heat oven to 375. Season cooked vegetables with salt and pepper and spread on the bottom of a large oval tian or shallow 2 1/2 quart baking dish. Arrange alternate rows of sliced tomatoes and zucchini on the bed of vegetables proping them up in the vegetables . Crush thyme leaves and sprinklw over vegetables; drizzle olive oil over all. Bake 20 minutes. Sprinkle with paresan cheese and bake 25 minutes longer. Serve hot, warm or cold. Can be used as omelet fillitn.