Vegetables Italian-Style Recipe

1 med. eggplant, sliced into 1-inch cubes
1 tsp. salt
2-3 med. zucchinis, sliced and halved into 1/2-inch pcs.
1 big onion, thinly sliced
12 ozs. mushrooms (fresh), sliced
4 pcs. tomatoes (plum), sliced in 1/4-inch pcs.
1 tbsp. of oil (olive)
1.5 c. of shredded mozzarella
2 c. of tomato sauce
pepper & salt for seasoning
1 tsp. of oregano

Zucchinis and eggplants should be tossed with 1 tsp. salt. Put the salted veggies into a big colander on top of a medium-sized bowl and allow to drain in an hour. Veggies should be drained then squeeze out any moisture from the veggies.

On a skillet on medium flame, saute mushrooms, zucchinis, eggplant & onions until they are tenderized. Inside your Crockpot arrange out 1/3 veggies including the tomatoes, a third of your tomato sauce & a third of shredded mozzarella.

Finish with a sprinkling of pepper, salt & oregano. Do the same layers twice. Cook covered at low settings for 6-8 hrs.

Best served on top of cooked rice, any grain of choice or pasta. Makes six servings.