1/3 c. butter
1 clove garlic, crushed
1 1/2 tsp. salt
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1/8 tsp. pepper
2 med. zucchini, sliced
1 med. eggplant, peeled and cut into 1/4-inch slices
2 med. tomatoes, sliced
1 c. chopped green pepper
1 c. chopped onion

Melt butter over low heat; add crushed garlic. Set aside. Combine salt, basil, oregano and pepper. In a 3-quart casserole alternate layers of zucchini, eggplant, tomatoes, green pepper and onion, sprinkling layers with salt mixture and butter mixture.

Cover and bake at 350 degrees for 30 minutes. Stir mixture occasionally. Remove cover and continue baking for 30 minutes or until vegetables are tender.