Use an equal amount of tomatoes, zucchini and eggplant. Wash and cut into thick slices.

Using a large pot, make layers starting with the eggplant, then the tomatoes and finally the zucchini, and repeat until the pot is almost filled to the edge. Add some garlic cloves and parsley branches between the layers. Season with salt and pepper.

Cover and cook under very low heat until the vegetables are tender, approximately 1-2½ hours.

Serve 20 minutes later. Use soup bowls, as it is at that stage more of a soup with the liquid being mostly water from the veggies.