Vegetarian Egg Bake(Serves 4)

• 2 1/2 c. sliced zucchini
• 1 1/2 c. sliced mild onions
• 1 Tbsp. corn oil
• 1 small eggplant, cut into 1 1/2 x 3-inch pieces
• 1 1/2 c. chopped green or red peppers
• 2 cloves garlic, pressed
• 1 Tbsp. chopped parsley
• 1 tsp. salt
• 1/2 tsp. oregano leaves, crushed
• 1/4 tsp. basil leaves, crushed
• 1/4 tsp. ground white pepper
• 2 medium tomatoes, peeled and cut in wedges
• 8 eggs

1. Cook zucchini and onion in corn oil in large skillet until lightly browned, about 10 minutes, stirring often.
2. Add eggplant, green peppers and garlic; cover and cook 5 minutes.
3. Stir in parsley, salt, oregano, basil and white pepper.
4. Top with tomato wedges.
5. Cover and cook until tomatoes soften, about 3 minutes.

zucchini, onions, corn oil, eggplant, peppers, garlic, parsley, salt, oregano, basil, ground white pepper, tomatoes, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214014 (may not work)