1/2 c. butter, melt in skillet
1/2 med. eggplant, peel and cube
1 med. onion, slice thin
1 green pepper, cut in strips
1 med. zucchini, slice thin
2 cloves garlic, minced

Saute above items in butter over medium heat until tender. Then add: 1/2 tsp. oregano, crumbled 1/2 tsp. basil, crumbled 1/4 tsp. pepper

In separate bowl cut up 1 medium tomato wedge. Grate up 1/2 cup Parmesan cheese and 2 cups mozzarella in a 9-inch pie shell. Layer your ingredients as follows: 1/2 of vegetable mixture, 1/2 of tomato (wedges), 1/2 of cheeses; then repeat layers. Cover this with a lattice crust. Bake at 425 degrees for 25 minutes or until light brown and bubbly. Serves 4 to 6. Freezes well.