Preheat the broiler.
Place the eggplant on paper towels and sprinkle with 1/2 teaspoon of the salt. Cover with a plate and press for 20 minutes. Rinse and squeeze dry between more paper towels.

In a medium bowl, toss the eggplant and zucchini with the oil; arrange in a single layer on nonstick baking sheets. Broil until lightly browned, 3-4 minutes on each side.

Reduce the oven temperature to 350° F. Spray a loaf pan with nonstick cooking spray.

In a small bowl, combine the tomatoes, parsley, cheese, garlic, lemon zest, pepper and the remaining 1/4 teaspoon of the salt.

In the loaf pan, layer one third of the peppers, one half of the eggplant, and one half of the zucchini, sprinkling the parsley mixture between each layer. Repeat the layers, finishing with the peppers.

Bake, covered with foil, 40 minutes. Uncover and bake until the vegetables are tender, about 25 minutes longer. Let stand 10 minutes before cutting into 4 slices.
Makes 4 servings

*To roast bell peppers, preheat broiler. Line baking sheet with foil; place peppers on baking sheet. Broil 4-6" from heat, turning frequently with tongs, until skin is lightly charred on all sides, about 10 minutes. Transfer to paper bag; fold bag closed and let steam 10 minutes. Peel, seed and devein peppers over sink to drain juices.

SERVING PROVIDES: 3 Fruit/Vegetables, 1 Fat

PER SERVING: 148 Calories, 7 g Total Fat, 2 g Saturated Fat, 4 mg Cholesterol, 306 mg Sodium, 19 g Total Carbohydrate, 8 g Dietary Fiber, 7 g Protein, 127 mg Calcium