Vegetables
VEGETABLE FRITTATA

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• 2 small eggplants
  
• 2 small zucchini
  
• 4 ripe tomatoes
  
• 1/2 cup olive oil
  
• 2 cloves garlic, minced
  
• Salt and fresh ground pepper
  
• 8 eggs
  
• 3/4 tsp. dried oregano
  
• 3 tsp. fresh basil

1. Cut eggplants and zucchini in half and place cut side down on salted paper towels to drain for 45 minutes.
2. Cut eggplants and zucchini into slices.
3. Saute eggplant in olive oil until lightly browned.
4. Remove eggplant and drain on paper towels.
5. Add zucchini to pan (add oil if necessary) and saute until just brown.
6. Return eggplant to pan, add garlic and toss together.
7. Drain mixture on paper towels.
8. Preheat oven to 350°F.
9. Cut tomatoes into slices.
10. Grease a 10-inch casserole with olive oil and arrange vegetables alternating colors.
11. Sprinkle with salt and pepper.
12. Beat the eggs with the oregano and basil and pour over vegetables.
13. Bake for 30 minutes or until eggs are cooked and are no longer runny.
14. Serve hot.

· Vegetables

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