Italian Zucchini Cheese Pie - cooking recipe

Ingredients

6 to 8 slices bacon
3 Tbsp. olive oil
1 c. onions, coarsely chopped
2 c. unpeeled zucchini, thinly sliced
1 c. mushroom caps, chopped
1 c. unpeeled eggplant, diced
4 to 5 pimento strips, finely chopped
1/2 c. fresh parsley, chopped
1/2 tsp. salt
1/2 tsp. black pepper
1 clove garlic, crushed
1/4 tsp. sweet basil
1/4 tsp. oregano
2 eggs, well beaten
2 c. Ricotta cheese or small curd cottage cheese, drained
8 oz. and 4 oz. quick crescent type dinner rolls
2 tsp. prepared mustard (Dijon mustard is fine too)
8 oz. (2 c.) Mozzarella cheese, shredded

Preparation

Saute bacon until just crisp.
Crumble bacon after it's cooled down.
Using a heavy skillet (at least a 10-inch), saute onions, zucchini, mushrooms and eggplant in olive oil until tender.
Then stir in pimento, parsley and seasonings.