1 lb. eggplant
8 oz. zucchini
4 oz. onion
3/4 lb. green pepper
2 garlic cloves, chopped fine
1 lb. tomatoes
Salt to taste
Black pepper to taste
Oil for sauteing
1/2 lb. Swiss cheese
1/8 c. grated cheese
2 tsp. basil
1/2 tsp. oregano

Boil tomatoes 10 seconds. Peel and cut in 1/2 inch squares. Cut eggplant, zucchini, onion and green peppers into 1/2 inch squares. Heat oil and add above vegetables. Saute gently a few minutes then add garlic.

When sauteed, add salt, pepper, basil and oregano. Remove to baking pan. Add tomatoes and mix carefully. Top with grated cheese and Swiss cheese. Bake in 350 degree oven until cheese is melted.