Italian Zucchini Cheese Pie

• 6 to 8 slices bacon
• 3 Tbsp. olive oil
• 1 c. onions, coarsely chopped
• 2 c. unpeeled zucchini, thinly sliced
• 1 c. mushroom caps, chopped
• 1 c. unpeeled eggplant, diced
• 4 to 5 pimento strips, finely chopped
• 1/2 c. fresh parsley, chopped
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 clove garlic, crushed
• 1/4 tsp. sweet basil
• 1/4 tsp. oregano
• 2 eggs, well beaten
• 2 c. Ricotta cheese or small curd cottage cheese, drained
• 8 oz. and 4 oz. quick crescent type dinner rolls
• 2 tsp. prepared mustard (Dijon mustard is fine too)
• 8 oz. (2 c.) Mozzarella cheese, shredded

1. Saute bacon until just crisp.
2. Crumble bacon after it's cooled down.
3. Using a heavy skillet (at least a 10-inch), saute onions, zucchini, mushrooms and eggplant in olive oil until tender.
4. Then stir in pimento, parsley and seasonings.

bacon, olive oil, onions, zucchini, mushroom caps, unpeeled eggplant, pimento strips, fresh parsley, salt, black pepper, clove garlic, sweet basil, oregano, eggs, ricotta cheese, rolls, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=541292 (may not work)