Instructions: Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.

In the crockpot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce, and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on LOW 6 to 8 hours.

Serve over rice, pasta, or other grain.

This recipe yields 6 servings.

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