Preheat oven to 350 degrees F.
Cut the eggplant into 1/2-inch cubes.
Core, seed, and rinse peppers. Cut the bell pepper into 1/2-inch squares.
In a large oven-proof bowl or dish, combine the eggplant cubes and bell peppers cubes. Add garlic, parsley, and salt. Add olive oil and mix together with a large spoon.
Bake, uncovered, for approximately 45 to 60 minutes, stirring every 15 minutes, until the eggplant is tender but not mushy. Remove from the oven and allow to cool, stirring twice during the cooling period. Once the dish is cool, taste test to determine if additional salt is neede
With slotted spoon, place the cooked Melanzane into a ceramic serving dish or pie plate. Garnish with parsley.
Serve at room temperature.
NOTE: Leftover can be mixed with cooked fusili pasta and a bit of pesto sauce for a wonderful side dish.
Eggplant Casserole - Melanzane d'Aldo Recipe: https://whatscookingamerica.net/DianeRodriguez/Melanzane.htm