Ingredients: 1 small eggplant -- pared and cut into

-- 1/4" slices 4 teaspoons olive oil

1 large yellow squash (about 8 ounces) -- cut into 1/4"

-- diagonal slices 1 medium zucchini -- cut into 1/4"

-- diagonal slices 1 medium yellow onion -- very thinly sliced

1 medium red bell pepper -- julienned

3 cloves garlic -- very thinly sliced

1/4 cup tomato paste

2 tablespoons parsley -- fresh chopped

2 tablespoons basil -- fresh chopped

2 teaspoons thyme -- fresh chopped

1/4 teaspoon salt -- optional

1/4 teaspoon black pepper -- fresh gound

1 medium tomato -- thinly sliced

Directions: Preheat oven to 400 Degrees F. Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray.

In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat. On prepared baking sheet, arrange eggplant slices in a single layer. Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arrange each separately in a single layer on the baking sheet. Bake 12 minutes; turn vegetables and bake 8 minutes longer. Reduce oven temperature to 350 Deg. F.

In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion, red pepper and garlic. Saute over medium heat, 5 minutes, until onion is soft. Cook covered, shaking pan occasionally, 5 minutes longer.

In small bowl, combine tomato paste and 1/2 cup of water; set aside. In separate small bowl, combine parsley, basil, thyme, salt and pepper.

In prepared casserole, arrange half of the baked eggplant slices, sprinkle with 1 teaspoon of the herb mixture. Continue layering with half of each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling 1 teaspoon of the herb mixture between each layer. Repeat procedure, ending with zucchini.

Pour tomato paste mixture over layered vegetables. Bake covered with foil, 50 minutes. Uncover; bake 15 minutes longer.