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Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

This is good served with a fresh fruit salad or a salad of field greens with sliced green apples.
Serves 6

• 4½ cups / 1.3 L eggplant (cut into 1/2-inch / 1-cm cubes)
• 1 medium   onion (minced)
• 2 cloves garlic (minced)

In large frypan saute in 1½ tablespoons oil, 2 minutes. Cover and cook until eggplant is soft, about 5 minutes, stirring as needed.

• 1 tablespoon fresh oregano (chopped; or 1 teaspoon dried)
• 1 tablespoon fresh basil (chopped; or 1 teaspoon dried)

Add and salt to taste.

• 1 small zucchini (sliced)
Line bottom and sides of greased 10-inch / 25-cm pie pan with zucchini slices. Spoon eggplant mixture on top.

• 2 cups / 500 ml mozzarella cheese (shredded)
• 2/3 cup / 150 ml evaporated milk
• 1 egg

Combine in a bowl then pour over vegetables. Bake in preheated oven at 375F / 190C for 30 minutes.

Clara Yoder, Harrisonburq, Virginia



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