Submitted by Harvest Hero Robert W.!
1 large onion, diced
1 Medium eggplant, peeled and diced
2 medium-large summer squash (zucchini is also perfect!), diced (OK not to peel)
Oregano, salt and pepper to taste
4-5 medium tomatoes, diced
3/4 cup parmesan cheese
8 oz. mozzarella, shredded
With a couple tablespoons of olive oil in a large saute pan, saute the onion, eggplant and squash over medium heat. Season with oregano, salt and pepper. Cook for 15 minutes, covered. When the vegetables are soft, add the diced tomatoes and stir; heat through for another 10 minutes, uncovered. Let the vegetables cool, then drain off most of the liquid (save for soup!).
Preheat the oven to 375. Prepare either a casserole dish or a pie plate, using a little cooking oil spray. In a medium bowl, mix the eggs with the parmesan cheese until well-blended. Stir the egg mixture in with the vegetables until blended. Pour the mixture into the prepared casserole dish or pie plate. Sprinkle with shredded mozzarella. Place the dish on the middle rack of the oven and bake for 40 minutes, or until the mozzarella has crisped golden. Remove from oven and let sit a few minutes.
Serve with salad, homemade bread, wine, iced-tea! I have used green beans in this recipe--they work fine--feel free to experiment with different vegetables. Enjoy!