* Wash, peel and cut the 4 tomatoes into wedges.

1. Wash peppers; halve. Remove ribs and seeds; cut length-wise into 1/4 inch thick slices. Scrub zucchini; cut on diagonal into 1/4 inch thick slices. Wash mushrooms; slice lengthwise, through stems, 1/4 inch thick. 2. Wash eggplant; do not peel. Cut lengthwise into quarters, then cut crosswise into 1/4 inch slices. In 1/4 cup hot oil in large skillet, saute green pepper, mushrooms, onion, and garlic about 5 minutes, or until onion is transparent. With slotted spoon, remove to medium bowl. 3. Add 2 tablespoons oil to skillet. In hot oil, saute zucchini, turning frequently, until tender-about 10 minutes. With slotted spoon, remove from skillet to same bowl.

4. Add remaining oil to skillet. In hot oil, saute eggplant, turning occasionally, until tender-about 5 minutes.

5. Return vegetables to same skillet. Layer half of tomato wedges on top. Sprinkle with salt, pepper, and 1 tablespoon parsley. Stir gently just to combine.

6. Layer remaining tomato on top. Sprinkle with 1 tablespoon parsley. Simmer mixture over low heat, covered, 10 minutes.

7. Remove cover. Cook 5 minutes longer, basting occasionally with pan juices, or until liquid has evaporated. Turn into large serving dish. Sprinkle with parsley.

Makes 15 to 20 servings