2 small zucchini ( 1/2 pounds) sliced thin diagonally
1/2 small eggplant ( 1/2 pound ) in 1/2 inch dice
1 green onion - sliced
1 medium clove garlic, minced
1/4 cup butter
1 small tomato- peeled and chopped ( about 1/2 cup)
1 small green pepper, chopped ( about 1/2 cup )
1/2 teaspoon salt
1/4 teaspoon of basil and thyme
9 inch pastry shell partially baked
3 eggs
1/2 cup heavy cream
1/2 cup grated parmesan cheese

2 small zucchini ( 1/2 pounds) sliced thin diagonally 1/2 small eggplant ( 1/2 pound ) in 1/2 inch dice 1 green onion - sliced 1/4 cup butter 1 small tomato- peeled and chopped ( about 1/2 cup) 1 small green pepper, chopped ( about 1/2 cup ) 1/2 teaspoon salt 1/4 teaspoon of basil and thyme 9 inch pastry shell partially baked 3 eggs 1/2 cup heavy cream 1/2 cup grated parmesan cheese

1. Saute' zucchini, eggplant, onion and garlic in butter about 5 minutes, stirring occasionally.
2. Stir in tomato, green pepper, salt, basil and thyme. Cook over low heat 10 to 15 minutes or until vegetables are tender and liquid has evaporated.
3. Spread vegetables evenly in shell.
4. Beat eggs and cream until mixed but not frothy- and then pour into shell
5. Sprinkle with parmesan
6. Bake at 350 for 40 minutes.