|Olive oil||4 Tablespoon|
|Onion||1 Large, sliced|
|Garlic clove||1 Large, minced or pressed|
|Eggplant||1 Medium, peeled and cut into 1/2 inch cubes|
|Zucchini||3 Medium, cut into 1/4 inch slices|
|Green pepper||1 Large, seeded and thinly sliced|
|Dry basil||1 1⁄2 Teaspoon|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Tomatoes||3 Large, cut into eighths|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs) (As Required)|
|Sour cream||1 Tablespoon (As Required)|
Place oil in a 3 quart casserole.
Microwave on HIGH (100%) for 1 minute.
Stir in onion, garlic, and eggplant.
Cover with a lid or plastic wrap.
Microwave on HIGH (100%) for 3 minutes.
Stir in zucchini, green pepper, basil, and parsley.
Microwave, covered, on HIGH (100%) for 10 minutes, stirring after 5 minutes.
Stir in salt and tomatoes.
Microwave, covered, on HIGH (100%) for 5 minutes or until vegetables are fork tender.
Let stand, covered, for 10 minutes.
Casserole should have a little free liquid, but still be of good spoon and serve consistency.
Serve hot, topped with cheese, if desired.
Or cool, cover, and refrigerate; serve cold, topping with sour cream, if you wish.