Preheat oven to 350 degrees and grease a 9x13”pan or a large casserole dish.

Cut and prepare all vegetables as stated.

On a tray, take the sliced eggplant and zucchini and drizzle with olive oil. Add salt, black pepper and garlic. Rub together until fully coated and set aside.

In a medium pot add oil and sauté all diced vegetables. Starting with onion and garlic. Cook for 3 minutes and add the tomato paste. Mix well.

Include the thyme, oregano, parsley, brown sugar and water. Bring to a simmer for 5 minutes. Note: be sure to taste for salt and pepper.

To make cheese sauce firstly take a medium pot, melt the butter and whisk in the flour. Add the milk whisking vigorously. Include the 1C cheese, salt and black pepper.

In a greased casserole dish place 2 ladles of vegetables and tomato then place the eggplant slices. Pour 2 ladles of cheese sauce on top. Next place the zucchini slices and 2 ladles of vegetables and tomatoes. Continue this process alternating the eggplant and the zucchini. Add the pineapple chunks on top of each layer of tomato and vegetables.

Top off with mozzarella cheese and bake in the oven for 25-30 minutes.

Garnish with some fresh parsley and serve hot.

Enjoy!