I found this in my Fanny Farmer Cookbook. The recipe below is the way I make it. The original recipe called for 1 large tomato, seeded and chopped, instead of the canned tomatoes. It also calls for 1 tsp. salt, or to taste. 1 c. eggplant is an optional ingredient, and you may substitute the zucchini with 1 c. sliced green beans. The recipe also called for vegetable oil, but I use canola or olive oil because they have less saturated fat. Last, it calls for 8 sprigs parsely.