• Prepare your ingredients
  
• Peel the eggplant and cut into crosswise slices an about1/4 inch thick. Scrub the zucchini and cut into the slices about the same size as eggplant. Place the vegetables in a bowl and toss with the salt. Let stand for thirty minutes. Drain. Dry each slice in a towel.
  
• One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to aside dish.
  
• In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.
  
• Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated.
  
• Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tbsp. of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
  
• Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole. Set aside uncovered. Reheat slowly at the serving time, or serve cold. Bon Appétit!
  

To peel tomatoes

• Many recipes calling for tomatoes direct that they are peeled, seeded and juiced. This applies to tomato sauces, to the tomato fondues which are used in various Basque or Provencal recipes, and to the diced tomato pulp which may be poached in a soup or a sauce. One pound or 4 or 5 medium tomatoes yield about 1 1/2 cups of pulp.
  
• Use firm, ripe, red tomatoes. Drop the tomatoes one or two at a time in boiling water to cover, and boil for exactly 10 seconds. Remove. Cut out the stem. Peel off the skin starting from the stem hole.
  

To seed and juice tomatoes

• Cut peeled or unpeeled tomatoes in half crosswise, not through the stem. Squeeze each half gently to extract the seeds and juices from the center of the tomato. If they are to receive a cold stuffing, sprinkle the interior with salt which will draw more juices out then invert them in a colander.
  
• Chop, dice, or slice the peeled, seeded, and juiced tomato halves. Roughly chopped tomato pulp is tomatoes concussee.