Ingredients

1 tsp. salt
1 medium eggplant cut in 1 inch cubes
2 medium zucchini to 3 halved, sliced 1/2 inch
1 large onion sliced thinly
12 oz. fresh mushrooms sliced
1 Tbsp. olive oil
4 plum tomatoes sliced 1/4 inch thick
1 1/2 C. shredded mozzarella cheese
2 C. tom

Cooking Instructions

Freshly ground black pepper to taste Toss eggplant and zucchini with the 1 tsp. of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the crock pot, layer 1/3 of the vegetables including sliced tomatoes, 1/3 of the tomato sauce, and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.
 
 
 "Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)