Squash, Eggplant and Tomato Tart

- 2 large potatoes (about 12 oz)

- 1 pound of summer squash (mixed zucchini and yellow squash such as patty pan or straightneck

- 2 large ripe tomatoes (about 1 pound)

- 1/4 cup sweet onion, chopped

- 1 green pepper sliced thinly

- 1 eggplant, sliced in 1/8 inch slices, roasted if desired

- 1 teaspoon sea salt

- 1/4 teaspoon freshly ground pepper

- 3 tablespoons fresh basil, chopped

- 2 cloves garlic, minced

- 1 1/2 cup swiss cheese, shredded

- 2 eggs

- 2 tablespoons of your favorite Italian Salad Dressing

1. Preheat oven to 400 F. Butter a 9-inch deep dish pie plate or shallow 7X11 inch casserole.

2. Cut potatoes, squash. bell pepper in half lengthwise; thinly slice crosswise (about 2mm thick). Bring a large pot of water to a boil. Add potato slices and cook 4 to 5 minutes. Drain well in a colander (when ready to use, pat dry with a paper towel if still wet).

3. Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise.

4. Line casserole with 1/2 of the potato slices. In a large bowl combine remaining potato, squash, pepper, onion, basil, garlic, 1 cup of the cheese, Italian salad dressing, salt, pepper, and eggs until well mixed. Arrange half of the tomato slices on top of the potatoes in the casserole. Evenly place the eggplant slices over the tomato slices. Evenly spoon the vegetable mixture over tomatoes/eggplant, pressing slightly to flatten.. Arrange remaining tomato slices on top; sprinkle with remaining 1/2 cup of cheese.

5. Bake 40 minutes or until vegetables are tender and cheese is golden brown. Allow to rest for 10 to 15 minutes before serving