Debbie.D.,.AL (09:23:24 AM) :

FRESH VEGETABLE PIE

2 tablespoons vegetable oil
2 garlic cloves, minced
3 medium chopped tomatoes
1 medium onion, chopped
1 small eggplant, peeled and cubed
1 small green pepper, seeded and chopped
1 cup fresh (or frozen) corn kernels
2 medium zucchini, sliced
6 tablespoons grated Parmesan cheese
1 unbaked 9-inch pie shell
2 tablespoons butter
Salt and pepper

Preheat oven to 350 degrees. Heat oil and garlic in large skillet on medium high heat. Add the tomatoes, onion, eggplant, green pepper. Saute about 7 minutes, until vegetables begin to get tender. Add the zucchini and continue cooking until it is almost tender. Remove from heat. Sprinkle 2 T. of the cheese over the unbaked pie crust. Add half of the vegetables using a slotted spoon to avoid getting extra liquid from teh vegetables into the pie. Sprinkle with 2 more T. cheese, and 1 tablespoon butter. Add the remaining vegetables, top with the rest of the chese and butter. Bake for about 40 minutes, until the crust is golden brown. Yield: 1 pie--6-8 servings.