Veggie Delight

By: Shawna

Ingredients

1/8 cup olive oil
1 medium eggplant, cubed
1 zucchini, cubed
1 medium tomato - peeled, seeded and chopped
1 teaspoon salt
2 teaspoons minced fresh oregano
2 teaspoons minced fresh basil (optional)
1 Loaf Garlic Focaccia Bread
4 teaspoons garlic powder
4 teaspoons Italian seasoning

Directions

Place olive oil and garlic in a large skillet.
Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.

Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.

Season with garlic powder and Italian seasoning.

Add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp.
Mix in salt, oregano, and basil.

Stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.

Preheat oven to 325 degrees

Slice the bread into 12 (1-inch thick) slices.

Place the slices directly onto the oven rack (do not use a cookie sheet, the bread will get crisper this way).

Let the bread heat for 3 to 5 minutes.

Remove the bread from the oven and arrange them on a serving platter.

Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can.

Serve immediately.