|Butternut squash||1 Medium|
|Green peppers||2 , seeded|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned italian tomatoes||28 Ounce, drained (1 Can)|
|Minced fresh basil/1 teaspoon dried basil||2 Tablespoon|
|Salt||1⁄2 Teaspoon (Adjust Quantity As Per Taste)|
|Black pepper||To Taste|
|Chopped fresh flat leaf parsley||1⁄4 Cup (4 tbs)|
Slice Peeled eggplants it into rounds.
Salt both sides and stand the slices in a colander to drain for 30 minutes.
Rinse the slices, squeeze out the moisture, and pat them dry.
Cut them into quarters.
Slice the zucchini into half-rounds.
Peel the butternut squash and cut it into chunks.
Cut the peppers into strips.
Preheat the oven to 400° F.
Combine the oil, green pepper, onion, and garlic in a large stainless steel or glass baking dish.
Put the dish in the oven until the vegetables are sizzling but not brown.
Add the eggplant and bake until it is softened, about 10 minutes.
Put the zucchini on top and bake 10 more minutes.
Add the squash, tomatoes, basil, 1/2 teaspoon of salt, and pepper; stir well, and continue to bake, uncovered, for 30 to 40 minutes.
The vegetables should be very well cooked but still retain their shape, and the pan juices should be reduced.
Remove the dish from the oven and stir in the parsley.
The dish can be made ahead, refrigerated, and reheated in a skillet.