Vegetarian Egg Bake(Serves 4) - cooking recipe

Ingredients

2 1/2 c. sliced zucchini
1 1/2 c. sliced mild onions
1 Tbsp. corn oil
1 small eggplant, cut into 1 1/2 x 3-inch pieces
1 1/2 c. chopped green or red peppers
2 cloves garlic, pressed
1 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. oregano leaves, crushed
1/4 tsp. basil leaves, crushed
1/4 tsp. ground white pepper
2 medium tomatoes, peeled and cut in wedges
8 eggs

Preparation

Cook zucchini and onion in corn oil in large skillet until lightly browned, about 10 minutes, stirring often.
Add eggplant, green peppers and garlic; cover and cook 5 minutes.
Stir in parsley, salt, oregano, basil and white pepper.
Top with tomato wedges.
Cover and cook until tomatoes soften, about 3 minutes.