While I have to warn you it's a very time consuming recipe it's well worth the work.
<center>Eggplant, Zucchini, Red Pepper Parmesan</center>
2 large onions
1 clove garlic
2/3 cup olive oil
32 oz. container of chopped tomatoes
1 tlbs. fresh sage (chopped)
1 1/2 tsp. thyne (chopped)
2 large eggplants
4 large zucchini
4 large red peppers
2 tlbs. butter
3 tlbs flour
1 cup milk
1 cup heavy cream
3 eggs
6 oz. graded parmigiano cheese
Step 1:
Chop onion, in heavy skillet add 2 tlbs. oil , add onions and cover. Cook over low heat about 15 min. stirring occasionally. Uncover add garlic, continue sauting until onion liquid has evaporated. Add tomatoes, sage and thyme and simmer until mixture becomes thick.
Step 2:
Cut red peppers in half, removing seeds. Place on oiled cookie sheet skin side up. Brush lightly with oil. Broil until skin is lightly burned. Cover with foil. and cool. When peppes are cooled remove the burned skin.
Cut eggplant 1/3 inch circles. Place on oiled cookie sheet. brush top lightly with oil. Bake eggplant about 20 min. in a 400° oven. Prepare zucchini in same manner baking 25 min. Both eggplant and zucchini should be lightly brown after baking.
Step 3:
In a heavy sauce pan, melt butter, add flour and make a roux cooking about 3 min. Add milk and cream bring mixture to a boil, stirring so mixture doesn't lump or stick to bottom of pan. Remove from heat, whisk in eggs, now add 2/3 of the parmigiano cheese.
Step 4:
Preheat oven 400°
In a 3 1/2 quart, 14 x 10 inch baking dish lightly oil bottom. Arrange 1/2 the eggplant, overlapping. Top with 1/2 the tomato mixture. Top tomato mixture with 1/3 the cheese mixture. Nestle half zucchini in cheese mixture. Top zucchini with 1/2 of the roasted peppers. Repeat layering. Topping off with the cheese mixture. Sprinkle top with remaining grated cheese. Bake about 35 min.
I enjoyed all 3 helpings...lol! 
