Garden Quiche - cooking recipe

Ingredients

1 small eggplant, cut into cubes
1 c. chopped onion
1 large clove garlic, minced
3 Tbsp. oil
1 small zucchini, sliced
1 tsp. dried oregano leaves
1/2 tsp. salt
1/8 tsp. pepper
3 ripe tomatoes, chopped
3 eggs
8 oz. Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese

Preparation

Heat oil in large, heavy skillet.
Stir in the eggplant, onion and garlic.
Cook until soft, about 10 minutes.
Stir in the zucchini, oregano, salt, pepper and tomatoes.
Cook over medium heat until all liquid has evaporated, about 20 minutes.
Stir often.
Cool slightly.
Beat eggs.
Stir into vegetable mixture with half of the grated Mozzarella cheese.
Spoon into a buttered 9-inch pie plate.
Top with remaining Mozzarella and Parmesan cheese.
Bake at 375\u00b0 for 25 minutes until golden.
Let rest for 10 minutes before slicing and serving.