1 lb. eggplant (cubed)
2 cups chopped tomato
2 cups sliced zucchini
1 cup sliced artichoke hearts
1 cup mozzarella cheese
2 tsp olive oil
2 garlic cloves, minced
2 cups pasta sauce

Heat oven to 350. Use 2 quart baking dish. Combine eggplant, tomatoes. zucchini, artichoke hearts and cheese. In small non-stick skillet, heat oil and add garlic. Cook and stir 2 minutes. Mix in pasta sauce. Pour sauce over vegetables. Cover and bake 45 minutes. Cool slightly. Serve.