Ingredients
1/2 cup butter
1/2 medium eggplant sliced
1 medium onion chopped
1 green pepper chopped
1 medium zucchini sliced
2 cloves of garlic crushed
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
1 medium tomatoe Sliced
1/2 cup parmasan cheese
2 cups shredded mozzarella cheese
1 double pie crust
Preparation
Set tomatoe aside. Saute vegetables, garlic and spices in butter about 10 min. Put 1/2 of crust in a deep pie pan. Put 1/2 vegetable mixture in crust. Layer 1/2 of the tomatoe & cheese. Repeat the layers. Cover with the top crust, cut vent holes. Bake 425 35 - 45 min.
