2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 aubergine, cut into 1cm cubes
salt to taste
1 cup grated Parmesan cheese
2 courgettes, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
Preheat oven to 175º C. Coat bottom and sides of a casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium frying pan over a medium heat. Cook and stir garlic until lightly browned. Mix in parsley and aubergine. Cook and stir until aubergine is soft, about 10 minutes. Season with salt to taste.
Spread aubergine mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread the courgette sliceds in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.