Preparation time: 25 to 30 minutes. Baking time: 25 minutes. Oven temperature: 375 degrees. For one 9-inch pie, 8 servings, you will need:

1 sm. eggplant, cut into cubes
1 c. chopped onion
1 lg. clove garlic, minced
3 tbsp. oil
1 sm. zucchini, sliced
1 tsp. dried oregano leaves
1/2 tsp. salt
1/8 tsp. pepper
3 ripe tomatoes, chopped
3 eggs
8 oz. Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese

1. Heat oil in a large, heavy skillet. Stir in the eggplant, onion and garlic.

2. Cook until soft, about 10 minutes.

3. Stir in the zucchini, oregano, salt, pepper and tomatoes. Cook over medium heat until all liquid has evaporated, about 20 minutes. Stir often. Cool slightly.

4. Beat eggs. Stir into vegetable mixture with half of the grated Mozzarella cheese.

5. Spoon into a buttered 9-inch pie plate. Top with remaining Mozzarella and Parmesan cheese.

6. Bake at 375 degrees for 25 minutes until golden.

7. Let rest for 10 minutes before slicing and serving.

GOOD SERVED WITH: Corn muffins with honey-butter and iced tea.