1/2 sm. eggplant peeled
1/4 c. butter
1 med. onion, thinly sliced
1 green pepper, sliced in strips
2 cloves garlic minced
2 med. zucchini, sliced
1 med. tomato, cut in wedges
1/2 lb. fresh mushrooms (sliced)
1/2 tsp. basil
Dash oregano
2 c. shredded Mozzarella
2 c. shredded cheddar
2 crust pie dough (Pillsbury already crust)
Salt to taste
1/4 tsp. pepper
1/2 c. grated Parmesan

Pare eggplant and cut into 1/2 inch cubes. Melt butter in large skillet. Add eggplant, onion, mushrooms, green pepper, zucchini, garlic, saute over medium high heat about 10 minutes or until vegetables are tender. Add salt, oregano, basil, and pepper. Line pie pan with one pie crust, and spoon in 1/2 of sauteed vegetables. Arrange 1/2 of tomato wedges over vegetables and sprinkle 1/2 of cheeses over all. Repeat layering and cover with other pie crust. Flute edges, cut slits. Bake at 425 degrees for 25 minutes.