Peel aubergine and cut it into 1cm thick, 8cm long and 2,5cm wide slices. Cut zucchini the same way.
Place vegetable in a bowl and toss with salt. Let it stand for 30 minutes. After this dry each slice seperatly.
Fry aubergines and zuchini in hot olive oil one layer at a time. Each side for about 1 minute. Place the slices in a side dish.
In the same frying pan fry onions with peppers for 10 minutes on a low heat in olive oil. The vegetables should be tender but not borwn. Add garlic, salt and pepper to taste.
Slice tomatoes into 1 cm strips. Lay them over the onions and peppers, season with salt and pepper. Cover the frying pan and cook for about 5 minutes on low heat. Uncover, turn the heat up and wait until all juice evaporates.
Take 1/3 of tomato-onion mixture and place it in a casserole. Sprinkle 1 tbl of parslay over it. Arrange half of the aubergines and zucchinis over it and half of the remaining tomatos. Cover with 1 tbl of parsley. Put the rest of aubergines and zucchini and finish with tomatos and parsley.
Cover the casserole and simmer over low heat for 10 minutes. Uncover and cook on medium heat for another 15 minutes or untile the remaning juices evaporate.
Be careful about the heat. You dont want the veggetables to scorch at this point!