|Eggplant||1 Small (12 Ounce)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil/Olive oil||2 Tablespoon|
|Tomatoes||4 Medium, peeled, seeded and chopped|
|Snipped oregano/Thyme/1 teaspoon dried oregano/ thyme, crushed||1 Tablespoon|
|Italian bread shell||1 (16 Ounce)|
|Red tomatoes/Yellow tomatoes||2 Medium, halved lengthwise and thinly sliced|
|Zucchini||1 Small, thinly sliced|
|Yellow summer squash||1 Small, thinly sliced|
|Feta cheese||1⁄3 Cup (5.33 tbs), crumbled|
|Pitted ripe olives||2 Tablespoon, sliced|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
1 Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and thinly slice; set aside. In a medium skillet cook onion and garlic in / tablespoon of the oil until tender. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid is evaporated and mixture is of spreading consistency, stirring occasionally during cooking.
2 Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture onto bread shell. Arrange the eggplant and tomato slices around the outside edge of the bread shell. Arrange zucchini and yellow summer squash slices in the center. Brush vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with shredded mozzarella cheese.
3 Bake, uncovered, in a 400° oven for 12 to 15 minutes or until vegetables are warm and cheese is melted. Transfer the bread to a serving platter. Cut into wedges to serve.