1 med. eggplant, peeled and cubed
1 sm. zucchini, peeled and cubed
1 lg. onion, finely chopped
1/2 c. vegetable oil
4 med. tomatoes, peeled and cubed
4 eggs, lightly beaten
3/4 c. Parmesan cheese
1 tsp. minced basil, fresh
1 tsp. salt
1 tbsp. minced parsley
1/2 tsp. dried oregano
1/4 lb. Mozzarella, sliced thin

Cook eggplant, zucchini and onion in oil for 10 minutes. Add tomatoes and simmer, covered, for 20 minutes or until vegetables are soft. Put in a large bowl, let cool. Preheat oven to 350 degrees.

Beat eggs with 1/4 cup Parmesan cheese. Add parsley, basil, oregano and salt. Mix with cooled vegetables. Pour this mixture into a greased deep 10 inch pie pan or quiche dish. Sprinkle evenly with the remaining 1/2 cup Parmesan cheese. Top with slices of Mozzarella. Bake for 45 minutes or until pie is set and cheese is browned. Let stand 10 to 15 minutes before serving.