INGREDIENTS
•
2 lb. ripe tomatoes, peeled and sliced
•
1 lb potatoes, sliced
•
1 lb. eggplant, sliced
•
1 lb. zucchini, sliced
•
3/4 of a cup olive oil
•
1 red onion, sliced
•
2 cloves of garlic, finely chopped
•
2 T. chopped parsley
•
salt and freshly ground pepper