1/2 c. butter
1 med. eggplant, pared & cubed
1 med. onion
1 green pepper, cut in pieces
1 med. zucchini, thinly sliced
2 cloves of garlic, minced
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
1 med. squash
1/2 c. grated Parmesan cheese
2 c. grated Mozzarella or Monterey Jack cheese
1 recipe pastry for double crust 9 inch pie

Melt butter in large skillet. Add eggplant, onion, squash, green pepper, zucchini and garlic. Saute over medium-high heat about 10 minutes or until vegetables are tender. Add salt, oregano, basil and pepper. Prepare pie crust dough. Divide into two portions; one slightly larger than the other. Roll out larger portion; fit into 9 inch pie plate. Spoon in half the vegetables, mix cheese. Sprinkle half the cheeses over vegetables. Repeat layers. Roll out remaining pastry, cut into 3/4 inch strips. Arrange strips lattice fashion over pie. Tuck edges under pastry. Bake at 425 degrees for 25 minutes or until pastry is light golden. 6 to 8 servings.