INGREDIENTS
3 tbsp
olive oil
2 cups
sliced yellow onion (1 large onion)
1 cup
sliced red, orange, or yellow bell peppers
1
long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound)
1
large zucchini (about 10 to 12 inches long, 1 1/2 inch diameter, about 1/2 pound), or other summer squash
2
medium sized tomatoes
3 cloves
garlic, peeled and smashed
1 1/2 tsp
salt
2 tbsp
chopped fresh parsley
2 oz
Provolone cheese, sliced or grated
3 tbsp
grated Parmesan cheese