1 tbsp. corn oil or safflower oil
1 1/2 tsp. Italian seasoning
2 c. eggplant, chopped
1 c. zucchini, thinly sliced
1 med. green bell pepper, cut into 1" squares
1 med. tomato, peeled & chopped
1/2 c. onion, chopped
1 clove garlic, minced
1 loaf Italian bread, cut in half lengthwise
1 1/2 c. part skim mozzarella cheese, divided

Preheat oven to 375 degrees. In a large skillet heat oil and Italian seasoning over medium heat. Add eggplant, zucchini, green pepper, tomato, onion and garlic. Saute until tender-crisp. Reduce heat. Simmer for 5 minutes.

On a baking sheet place bread. Sprinkle 1/2 cup cheese on bread. Spoon sauteed vegetables over cheese. Bake for 10 minutes or until edges brown. Sprinkle with the remaining cheese. Bake for 3-5 minutes longer or until cheese is melted. Makes 8 servings.