Preheat oven to 350 F. Coat bottom and sides of a deep casserole dish with olive oil.
Add 1 tsp of Irish Breakfast tea to one of our Steeped Tea Sacks and steep in 1½ cups of water for 5 minutes. Remove tea sack.
Heat the remaining 1 tbsp of olive oil in a medium skillet over medium heat. Stir garlic until lightly browned. Mix in Ol' SmokTea Seasoning and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
Season tomatoes, onions and zucchini lightly with salt in a bowl.
Scatter the eggplant, zucchini, tomatoes and onions in the casserole dish and pour the brewed tea over top. Sprinkle with Parmesan cheese.
Bake uncovered for 45 minutes or until vegetables are tender, basting occasionally.