Hey, Now I Can Post!

I tried this recipe in an attempt to get the boys to eat eggplant, but they said it had too many vegetables. They didn't complain about the zucchini in it, though, so that's good : ) I thought it was a little bland--I didn't add the salt, maybe that would have helped, but I ran out of mozzarella cheese for the second pizza and mixed equal amounts of mozzarella and sharp cheddar and that was better.

Garden Eggplant Pizza

1 large eggplant, peeled
1 red bell pepper (I used green)
1 medium tomato
1 small zucchini
3T olive oil
1-16 oz. package prebaked Italian pizza crust
2C mozzarella cheese, shredded
1/2t basil
1/2t oregano
1/2t thyme
1/4t garlic powder
1/2t salt
1/2t pepper (I increased it from 1/4t)

Cube eggplant, bell pepper, tomato and zucchini. Saute in 1T of the olive oil in a skillet or wok for 10 minutes or until tender. Layer pizza crust with cheese and then eggplant mixture. Combine basil, oregano, thyme, garlic powder, salt and pepper in a small bowl, sprinkle evenly over pizza. Drizzle with remaining 2T olive oil. Bake at 425 degrees for 10 minutes or until golden.