1 Small Eggplant, Peeled & Thinly	2 Garlic Cloves, Smashed & Chopped
-Sliced	2 Tablespoons Of Oil
1 Zucchini, Cut Lengthwise &	Salt & Pepper
-Thinly Sliced	A Pinch Of Oregano
1/2 Onion, Thinly Sliced	1 Tablespoon Fresh Parsley, Chopped
4 Tomatoes, Quartered

Heat the oil in a large sauté pan.
Add the onion and cook for 2 to 3 minutes.
Add the eggplant and cook it for 15 minutes over medium-low heat, with a cover.
Mix in the zucchini slices and continue to cook for 7 minutes; stir frequently.
Add the remaining ingredients, except for the parsley, and cook the mixture, without a cover, for 15 minutes over medium-low heat; stir occasionally.

Transfer in a warm service platter and garnish with the chopped parsley and serve.