Preheat the oven to 350.
Heat 3 tablespoons of olive oil in a large saute pan. Add potato, onion, garlic, squash, bell pepper, and eggplant and saute for 5- 10 minutes, until golden.
Layer up the sauteed vegetables in an oven proof pan/dish.
Finish with the tomatoes and parsley and season with salt and pepper.
Mix 1 teaspoon of tomato paste into ⅔ cups of water and whisk well.
Pour over the top of the dish.
Drizzle remaining olive oil over the top.
Place in the oven and cook for 30 minutes.
Remove and baste the vegetables in their juices. Reduce the oven to 325 and cook for another hour. Check every 20-30 minutes to make sure you have enough liquid. If it gets low just add some water.
If vegetables brown too fast you can loosely cover them with foil.
Remove from the oven when the vegetables are slightly charred and soft.
Let stand 15 minutes before serving.