1 / 4 cup butter
2 medium onions, sliced
2 cloves garlic, minced
3 cups diced eggplant
3 cups diced zucchini
2 cups fresh mushrooms, quartered
1 large green pepper cut in strips 1 / 4 inch (5 mm) thick
2 cups diced fresh tomatoes
2 tsp. tablespoon chopped fresh parsley
1 / 2 tsp. tsp dried oregano
1 / 2 tsp. teaspoon dried basil
Salt and pepper
1 package sliced mozzarella cheese 200 g
2 tsp. tablespoons grated Parmesan cheese
Preheat oven to 400 ° F. In a large saucepan, melt butter. On medium heat, cook the onion and garlic until tender. Add eggplant, zucchini, mushrooms and green pepper. Cook over medium heat, stirring constantly, until vegetables are tender.
Add tomatoes, parsley, oregano and basil. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 10 minutes. Salt and pepper to taste.
With Spoon mixture into a casserole with a capacity of 1.5 liters, rectangular, shallow, or four small meals a capacity of 1 1 / 2 cup each, shallow baking dish. Cut the mozzarella into strips, place the straps cross over the vegetables. Sprinkle lightly with Parmesan. Bake 10 minutes or until vegetables are hot and bubbles form on the surface.
Makes 4 servings
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