Wash tomatoes, zucchini, and eggplant and cut into
thick slices. Using a stockpot, make layers
starting with eggplant and then tomatoes, and last
zucchini. Repeat until pot is filled almost to the
brim. Add garlic cloves and parsley sprigs. Season
with salt and pepper. Cover and cook over medium
heat until veggies are tender (2-2.5 hours). Let
cool and serve. Add olive oil and garnish.
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