1. Peel and dice the eggplant, zucchini, and tomatoes respectively, dice the bell pepper and onion, and pat the garlic head apart;

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

3. Stir-fry the eggplant, zucchini, bell pepper, and onion with olive oil. Stir-fry the onion until fragrant. Simmer the eggplant over low heat for about 7 minutes, and drain the bell pepper and onion;

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4. In another pot, stir-fry the garlic with olive oil until fragrant, add diced tomatoes, add basil leaves, and simmer for a few minutes until thickened;

5. Mix all the ingredients and add Add tomato sauce and simmer for 15 to 20 minutes;

6. Add black pepper, a little salt if you want to eat more, add Parmesan cheese powder, stir evenly until the cheese is completely melted. pot.