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Harvest Vegetable Bakehttps://www.penzeys.com/shop/recipes/harvest-vegetable-bake/Betsy Bullard explains, "This started from a ratatouille recipe, and morphed into a way to use gorgeous eggplants from the garden, and their ubiquitous companions, the zucchini."2-3 TB. olive oil3 cloves garlic, minced (or 3/4 tsp. PENZEYS MINCED GARLIC)2 small to medium eggplants, cut into 1/2-inch cubes2 tsp. TUSCAN SUNSET or FROZEN PIZZA SEASONING or ITALIAN HERB, divided 1/4-1/2 tsp. salt, to taste2 small zucchini, sliced1 small yellow summer squash, sliced1 Cup sliced fresh mushrooms (8-10 medium)1/2 Cup grated Parmesan cheese2 large tomatoes, chopped2 Cups shredded mozzarella cheese
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