1 med. eggplant
Onion
Yellow squash
Zucchini
Green or red pepper
Mushrooms
Tomato slices
Sharp Cheese (optional)

Cut eggplant lengthwise. Scoop out some eggplant, leaving some along the sides and bottom. Save and cube the eggplant you've removed. Cube the other ingredients, (excluding tomato). Mix together and fill boats. Top with tomato slices and sharp cheese. Toothpicks can be used to hold on tomatoes. Put in baking dish. Add 1 inch to 1 1/2 inches of water, depending on height of boats. Bake at 350 degrees for 50 minutes to one hour. Test to check the tenderness of the eggplant.