1 eggplant, peeled and diced
1 zucchini, diced
1 onion, finely chopped
1 796 ml tin diced tomatoes, drained (reserve 1/2 cup juice)
1/2 cup mushrooms, sliced
1 red pepper, diced
2 cloves, garlic, finely minced
1/2 cup grated Parmesan cheese
1/2 cup grated fontina cheese
1/2 cup feta cheese, crumbled
4 eggs, beaten
1 tablespoon each of fresh basil and oregano, minced or 1 teaspoon each of dried
1 tablespoon minced fresh cilantro
Salt and pepper to taste
Preheat oven to 375°F.
Place eggplant cubes in a strainer, sprinkle with salt and let drain for 20 minutes. Blot with paper towels.
Add onions, eggplant, zucchini, red pepper, mushrooms, garlic and tomato juice to a large sauté pan and let simmer for about 10 minutes. Add tomatoes, basil, oregano and cilantro and cook until most of the liquid has evaporated.
Remove from heat and let cool slightly. Stir in cheeses mixing well then stir in the eggs. (Make sure you add the cheeses first to cool the vegetables before adding eggs). Pour into a 9-inch pie plate that’s been greased or sprayed with vegetable oil.
Bake for about 35 minutes or until knife inserted in center comes out clean. Let stand about 10 minutes before slicing, then serve immediately.