1 tbsp high temperature cooking oil, e.g. avocado or grape seed
1/2 large onion, chopped
1 celery, chopped
1 clove garlic, minced
1/2 red pepper, diced
3 medium size tomatoes. chopped
1 large eggplant, peeled and sliced into rounds, about 1/4 inch thick
1 large zucchini, sliced in half, and then sliced lengthwise, less than 1/4 inch thick
1/2 tsp italian seasoning
1/2 cup grated parmesan cheese
In a non stick pan, heat the oil on medium high heat. Add the onions, celery and garlic and sauté for 3 minutes. Add the red pepper and tomatoes, reduce heat to medium and sauté for 4 to 5 minutes, stirring often. Add the italian seasoning and combine with the tomato onion mixture. Remove from heat.
Using a 13 inch baking casserole dish which I added coated with a little bit of oil, layer the eggplant, followed by the zucchini. Then add the tomato onion mixture and speed it over the zucchini slices. Top with the grated parmesan cheese. Bake at 375 degrees for 35 to 40 minutes.