2 tablespoons vegetable oil
2 cloves garlic, chopped
3 medium tomatoes, cored and chopped
2 small onions, chopped
1 small eggplant, pealed, quartered and sliced
1 small green pepper, seeded and sliced
1 cup corn, fresh or frozen
salt and pepper
3 medium zucchini, sliced
6 tablespoons Parmesan cheese, grated
1 9 inch pie shell, unbaked
2 tablespoons (1/4 stick) butter, cut in pieces
Directions: Heat oil and garlic in large skillet over medium high heat. Add tomatoes, onion, eggplant, green pepper, corn and salt and pepper. Saute until vegetables are crisp tender, about 7 minutes. Stir in zucchini and continue cooking until zucchini is crisp-tender. Sprinkle 2 tablespoons cheese over bottom of pie shell. Add half of vegetables using slotted spoon. Sprinkle with 2 tablespoons cheese and dot with 1 tablespoon butter. Add remaining vegetables, sprinkle with butter. Bake at 350°F until crust is golden brown, about 40 minutes. Serve hot.
Notes: This makes a hearty accompaniment to any meal.