Vegetable Casserole

Ingredients

1 medium sweet yellow onion, chopped

1 medium red bell pepper, chopped

1 ½ Tablespoons olive oil

3 cloves garlic, minced

2 small to medium zucchini, chopped

1 medium to large eggplant, cut into 1 inch cubes

1 Cup tomato puree

2 large eggs, beaten

1 Cup Monterey jack or mozzarella cheese, shredded & divided

½ Cup Parmesan cheese, shredded

Salt and pepper to taste

Preparation

1. Preheat oven to 400 degrees.

2. In a large skillet over medium heat sauté onions and peppers in olive oil until tender. Add garlic and zucchini and sauté for an additional 4 minutes. Add eggplant, salt and pepper to taste and sauté another 10-15 minutes.

3. Remove from heat and stir in tomato puree. Stir in beaten eggs, Parmesan cheese and half of Monterey Jack or mozzarella cheese. Pour in a 9 x 9 glass square baking dish, and top with remaining cheese.

4. Bake for 20-25 minutes. Remove from oven and let rest for 10 minutes before serving.

Serves 6