1 tbsp. corn oil
1 lg. onion, coarsely chopped
1 lg. green pepper, cut in 1 inch pieces
1 sm. eggplant or equivalent zucchini, cut in strips or chunks
1 lg. tomato, chopped
1 tsp. salt
3/4 tsp. dried leaf thyme
1/8 tsp. pepper
1 c. packaged croutons
2 c. (8 oz.) shredded Swiss cheese

In large skillet heat oil (medium heat). Add onion and green pepper. Saute 3 minutes. Add eggplant, zucchini and mushrooms. Saute 3 minutes, stirring constantly. Add tomato and seasoning. Cook 1 minute. Spread croutons in bottom of 2 quart casserole. Layer 1/2 of the vegetables over. Sprinkle with 1 cup of the cheese. Top with remaining vegetable mixture. Bake 30 minutes at 350 degree. Sprinkle with remaining cheese and bake, uncovered, 10 minutes longer or until cheese melts.