Crustless Vegetable quiche

Prep time: 10 min
Cooking time: 45 min
Serves: 5 - 6

Ingredients:

• 1 med. eggplant, peeled and cubed
• 2 med. zucchini, cubed
• 1 lg. onion, chopped
• 1/2 c. oil, preferably olive
• 4 med. tomatoes, peeled and chopped
• 3 eggs
• 3/4 c. Parmesan cheese
• 1 tbsp. minced parsley
• 1/2 tsp. basil
• 1/2 tsp. oregano
• Salt and pepper to taste
• 1/4 lb. Mozzarella, thinly sliced

Directions:

1. Saute eggplant, zucchini and onion in oil until vegetables are softened, about 10 minutes. Add tomatoes. Cover and simmer 20-25 minutes or until mixture is soft. Transfer to mixing bowl and let cool. Preheat oven to 350 degrees.
2. Beat eggs with 1/4 cup Parmesan cheese, parsley, basil and oregano. Add to vegetables with salt and pepper to taste. Pour half of mixture into greased 9-inch pie pan and top with 1/4 cup Parmesan. Layer with remaining vegetables and Parmesan. Top with Mozzarella and bake 40-45 minutes or until pie is set and cheese is golden brown.

Recipe taken from:
http://www.cooks.com/rec/view/0,1650,159178-240207,00.html