Garden Quiche

Ingredients

• 1 small eggplant cut into cubes
• 1 c chopped onion
• 1 large clove garlic minced
• 3 Tbsp oil
• 1 small zucchini sliced
• 1 tsp dried oregano leaves
• 12 tsp salt
• 18 tsp pepper
• 3 ripe tomatoes chopped
• 3 eggs
• 8 oz Mozzarella cheese shredded
• 14 c grated Parmesan cheese

Directions

1. Heat oil in large heavy skillet
2. Stir in the eggplant onion and garlic
3. Cook until soft about 10 minutes
4. Stir in the zucchini oregano salt pepper and tomatoes
5. Cook over medium heat until all liquid has evaporated about 20 minutes
6. Stir often
7. Cool slightly
8. Beat eggs
9. Stir into vegetable mixture with half of the grated Mozzarella cheese
10. Spoon into a buttered 9-inch pie plate
11. Top with remaining Mozzarella and Parmesan cheese
12. Bake at 375 for 25 minutes until golden
13. Let rest for 10 minutes before slicing and serving