1 1/2 lbs. eggplant, peeled and sliced 1/2 inch thick
2 tomatoes, sliced
1 green pepper, sliced into rings
1 onion, sliced
1 c. sliced mushrooms (optional)
1 med. zucchini, sliced (optional)
2 tbsp. oil
1 tbsp. wine vinegar
1 clove garlic, minced
1/2 tsp. salt
Dash of pepper
1 tsp. each basil and oregano
4 sliced Provolone cheese
1/2 c. shredded Mozzarella cheese

Broil eggplant 8 minutes on one side only. Arrange slices, broiled side down, overlapping sides and bottom of a 10 inch pie pan. Arrange tomato, pepper and onion (also zucchini and mushrooms if used) in alternating layers on top. Sprinkle with oil, vinegar, garlic, salt, pepper, basil and oregano. Bake at 375 degrees for 25 minutes. Top with cheeses and bake 15 minutes more.