Spread eggplant, zucchini and red pepper on baking sheet. Sprinkle with basil; drizzle with oil. Roast in oven, stirring occasionally, for about 20 minutes or until vegetables ar tender and lightly colored.

Transfer to a bowl; stir in salsa, parsley and garlic. Cover and refrigerate. *Tip: This sauce makes a wonderful condiment for sandwiches with cold cuts or cheese, or as a pizza topping. Will keep for 3 days in refrigerator or 1 month in the freezer. Yield: 2 1/2 cups Typed in MMformat by cjhartlin@msn. Com