Ingredients:
1 Prepared Pizza Crust
½ small eggplant
1 Tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
2 medium tomatoes, peeled, seeded, and chopped
½ Tablespoon snipped fresh oregano or thyme
¼ teaspoon M’lis Sweet
Sea salt to taste
1 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
½ small zucchini, thinly sliced
½ small yellow summer squash, thinly sliced
Directions:
Preheat oven to 375F.
Chop enough of the eggplant to make ½ cup. Halve the remaining eggplant lengthwise and thinly slice.
In a medium skillet heat ½ tablespoon of the oil. Add onion and garlic and cook until onion is tender.
Stir in chopped eggplant, chopped tomatoes, snipped fresh oregano or thyme, M’lis Sweet, and salt. Cook uncovered, over medium-low heat about 15 minutes or until liquid is evaporated and mixture is of spreading consistency, stirring occasionally during cooking. Remove from heat.
Spread the warm tomato mixture over prepared crust. Arrange the eggplant and tomato slices around the outside edge of the bread shell. Arrange zucchini and yellow squash slices in the center. Brush vegetables with the remaining oil.
Place in oven and bake for 12 to 15 minutes or until the vegetables are warm and crisp-tender. Cut into wedges and serve.
Makes 2 servings
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