Vegetable Pie

Directions

1. 1
   Line a 10 or 11-inch pie plate with pie crust.
2. 2
   Sprinkle Parmesan cheese over crust.
3. 3
   Saute onion, pepper and zucchini in 3 tablespoons oil until tender.
4. 4
   Brown eggplant, sliced into skillet.
5. 5
   Drain vegetables.
6. 6
   Arrange vegetables, including tomatoes and cooked vegetables in pie shell.
7. 7
   Sprinkle salt and pepper.
8. 8
   Dot with butter and cheese.
9. 9
   Bake at 350° for 45 minutes.