1. Heat oven to 180°C.
2. Place chopped eggplant, capsicum, onion, zucchini, and mushrooms in casserole dish and sprinkle with basil.
3. Mix the olive oil, red wine vinegar and oregano in a bowl, season with salt and pepper then drizzle evenly over the vegetables. Bake uncovered for 30 minutes then add the tomatoes; tossing the vegetables together to re coat with herbs and oil.
4. Bake uncovered about 15 minutes longer or until vegetables are tender.
5. Serve with sprinkled with parmesan cheese.