2 lbs. ground beef
2 tbsp. butter
2 tbsp. vegetable oil
1 c. chopped onion
2 lg. garlic cloves, minced
2 baked pastry shells
4 c. pared, cubed (1/2 inch) eggplant (1 1/4 lb.)
2 med. green peppers, cut in thin strips
2 c. (5 1/2 oz.) sliced mushrooms
Salt and pepper to taste
2 c. thinly sliced zucchini (3/4 lb.)
4 med. tomatoes, cut in wedges
2 tsp. crumbled leaf basil
3 c. shredded Swiss cheese

Brown beef in frying pan. Remove and discard grease. Saute onion and garlic in butter and oil in same pan until onion is translucent. Add eggplant, green pepper and zucchini and cook 5 minutes. Lower heat, stir in mushrooms and tomatoes and cook several minutes. Stir in beef, basil, salt and pepper. Sprinkle 1/2 cup cheese into pastry shells, spread half of meat mixture into each shell and top with remaining cheese. Bake at 400 degrees for 15 minutes.