1 pkg. pie crust mix
1/2 c. grated Parmesan cheese
2 med.-size onions, sliced
1 clove garlic, crushed (opt.)
1 green pepper, seeded and sliced in rings
3 zucchini, (3/4 lb.) sliced thin
Vegetable oil
1 med.-size eggplant, (1 1/4 lb.) sliced
2 tomatoes, (1 lb.) sliced
1 tsp. salt
1/4 tsp. pepper
2 tbsp butter

Prepare the pie crust mix, following label directions. Roll out to fit 10-11 inch pie plate or quiche dish (I prefer my quiche dish). Sprinkle crust with 1/4 cup of the Parmesan cheese. Saute garlic, onions, pepper and zucchini in 3 tablespoons of oil, until just tender, in a large skillet. Brown eggplant slices, a few at a time, in same skillet, adding more oil, as needed.

Arrange vegetable including tomatoes in prepared pie shell. Sprinkle with salt and pepper. Dot with butter and sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 45 minutes or until vegetables are tender. Makes 6 servings.