Mixed Vegetables Casserole - cooking recipe

Ingredients

1 eggplant
1 yellow sweet onion
1 red pepper
1 zucchini
1/4 cup olive oil
1 (16 ounce) can diced tomatoes
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese

Preparation

Preheat oven to 350-degrees.
Cut vegetables into bit-size chunks.
Over medium heat, saute in olive oil in a large ovenproof skillet until crisp-tender.
Add tomatoes and cook 15 minutes until some of the liquid evaporates.
Top with Parmesan cheese and Mozzarella cheese. Bake for 20 minutes.