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Ingredients

• 1   small eggplant (about 3/4 pound)
• 1/2 cup  chopped onion
• 2 cloves  garlic, minced
• 2 tablespoons  olive oil or cooking oil
• 4   medium red tomatoes, peeled, seeded, and chopped (about 2-2/3 cups)
• 1 tablespoon  snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
• 1/2 teaspoon  sugar
• 1/4 teaspoon  salt
• 1/8 teaspoon  pepper
• 1 16-ounce package  Boboli (12-inch Italian bread shell)
• 2   medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
• 1   small zucchini, thinly sliced (2 cups)
• 1   small yellow summer squash, thinly sliced (2 cups)
• 1/2 cup  crumbled feta cheese
• 2 tablespoons  sliced pitted ripe olives
• 1/2 cup  shredded mozzarella cheese (2 ounces)

Description

Italian Ratatouille (ra-tuh-TOO-ee) Contains Just About Every Vegetable From Your Garden. Here It's Used As A Sauce For This Colorful Pizza.

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