Squash & eggplant
3 summer squash, sliced 1 eggplant, cubed
1 large onion, sliced 1 can diced tomatoes
2 cups shredded cheddar cheese 1 tsp. granulated garlic
1 tsp. basil pepper to taste
2 Tbs. Olive oil
In a Dutch oven or large pot, sauté the onion in olive oil. Add the squash slices in layers seasoning with pepper, garlic & basil. Add cubed eggplant & sprinkle with seasonings. Add can of tomatoes & sprinkle with garlic. Simmer till all begin to soften. Remove half of mixture to a bowl. Spread remaining half out evenly in pot. Sprinkle with 1 cup of cheese. Add remaining veggie mixture & top with remaining cup of cheese. You can either simmer on stove for 10-15 minutes or bake in the oven a 350 degrees for 15 – 20 minutes.