1. Eggplant, zucchini and tomato are peeled and diced respectively, sweet pepper and onion are also diced, and garlic is patted open;

2. Marinate eggplant and zucchini with salt for 30 minutes;

3. Stir-fry eggplant, zucchini, sweet pepper and onion with olive oil, and stir-fry onion to give off fragrance. Simmer the eggplant for about 7 minutes, and add the bell pepper and onion.

4. Stir-fry garlic in olive oil in another pot, add diced tomatoes and basil leaves, and simmer for a few minutes until it is thick;

5. Mix all the materials, add tomato sauce, and simmer for 15 ~ 20 minutes;

6. Add black pepper, add a little salt when it is heavy, add parmesan cheese powder, stir well, and the cheese will completely melt out of the pot.