Zucchini Eggplant Casserole

Yields1 Serving

1/2 c. oil

1 clove garlic, crushed

1 chopped onion

3-4 sm. zucchini squash

1 c. green pepper strips

1 lb. can tomatoes

1 jar tomato sauce

1 med. eggplant, diced

1 tsp. salt

1/2 tsp. oregano

1 (8 oz.) pkg. cooked macaroni shells

1 (8 oz.) pkg. mozzarella cheese, shredded

1 (4 oz.) jar Parmesan cheese

optional: garnish with fresh basil

Saute in hot oil until clear, the garlic and onion. Then add the zucchini the eggplant, green pepper strips, add salt and oregano; simmer until tender, then add the cooked macaroni, tomatoes and sauce, also mozzarella cheese and mix.

Put in baking dish and sprinkle with Parmesan cheese.

Bake at 350 degrees for 45 minutes.

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Zucchini Eggplant Casserole