1 eggplant
1 sweet yellow onion
1 red pepper
1 zucchini
¼ cup olive oil
1 16-ounce can
diced tomatoes.
¼ cup grated
Parmesan cheese
1 cup shredded
Mozzarella cheese
Preheat oven to 350-degrees. Cut vegetables into bit-size chunks. Over medium heat, sauté in olive oil in a
large ovenproof skillet until crisp-tender. Add tomatoes and cook 15 minutes until some
of the liquid evaporates. Top with
Parmesan cheese and Mozzarella cheese.
Bake for 20 minutes.
Yield: 6 servings
Carolyn Gass Hardimon, M. S. Home
Economist