Simmer potatoes in salted water until just beginning to soften then remove pot from stove and let cool in the same water in which they were cooked.
Brown eggplant in olive oil and set aside. Stew onions in olive oil until they are soft, then add tomato, garlic, and bell pepper to the onions. Reduce over medium heat until the mixture thickens, approximately 20 minutes.
Add zucchini and simmer for 3 minutes. Stir in the cooked eggplant, potatoes, and parsley. Garnish with parsley and optional vegan parmesan cheese.

3 medium brown or red potatoes, diced into small blocks
2 large eggplants, diced
2 tomatoes, chopped
1 large zucchini, diced into chunks
3 cloves of garlic, minced
2 white or yellow onion, diced
1 red bell pepper, diced
1/2 cup Italian parsley, chopped
2 cups water
Olive oil
pinch of salt