Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Olive or vegetable oil |
| 20 millilitres | Garlic -- minced |
| 1 medium | Eggplant -- peeled & cubed |
| 1 cup | Spaghetti or pizza sauce |
| 1 large | Green pepper -- cut in |
| \N \N | Strips |
| ¼ cup | Parmesan cheese -- grated |
| 1 medium | Onion -- sliced |
| 1 pack | Refrigerated pizza crust |
| 1 small | Zucchini -- sliced |
| 1 cup | Mozzarella cheese -- |
| \N \N | Shredded |
1. Preheat oven to 425. 2. In a 10" skillet over medium heat, in hot oil, cook the eggplant, pepper, onion, zucchini and garlic under pepper is tender-crisp, stirring occasionally. Stir in spaghetti asuce and Parmesan cheese. 3. Unroll and gently strech 4. to serve: Carefully invert onto serving platter. Sprinkle with Mozzarella cheese and let stand for 5 minutes. FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/20 1:46 AM TO: RUTH BURKHARDT (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT: R-MM PIZZA MEGA Recipe By :