Garden Eggplant Pizza

Prep: 30 min., Cook: 10 min., Bake: 10 min. To substitute fresh herbs, use three times more than dried.

Yield: Makes 6 servings

Ingredients

• 1  large eggplant, peeled
• 1  medium tomato
• 1  red bell pepper
• 1  onion
• 1  small zucchini
• 3  tablespoons  olive oil, divided
• 1  (16-ounce) package prebaked Italian pizza crust
• 2  cups  (8 ounces) shredded mozzarella cheese
• 1/2  teaspoon  dried basil
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  dried thyme
• 1/4  teaspoon  garlic powder
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper

Preparation

Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender.

Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.

Bake at 425° for 10 minutes or until golden.

Note: For testing purposes only, we used a Boboli pizza crust.