Eggplant, Zucchini & Artichoke Bake

...Okay, so bear with me on the measurements because this recipe was an experiment that turned out fantastic, so I had to share!

Ingredients:
1 medium eggplant (1/4 inch round slices)
3 zucchini (long,thin slices)
1 can artichoke hearts(marinated or in water)
28 oz can diced tomatoes (Italian style or regular)
8 oz can tomato sauce
Shredded Mozzarella cheese
Italian Seasonings (Oregano, Parsley, Tyme, etc.)
Olive Oil
Minced garlic
Salt & Pepper to taste (& if you like a kick, a sprinkle of chili powder!)

Directions: Preheat oven to 400 degrees.
1. In a large bowl, combine eggplant slices, zucchini slices, olive oil, minced garlic, parsley & tyme until all pieces are thoroughly coated.
2. Line a large 9x13 inch casserole dish with foil to make clean-up easier! Then make one layer of eggplant, a second layer of zucchini and a third layer of artichoke hearts.
3. Cover the layers with 1/2 of the can of diced tomatoes and 1/2 of the can of tomato sauce. Sprinkle with mozzarella cheese, oregano, sea salt &/or garlic salt, pepper, (chili powder/optional), garlic powder, etc. (Basically any spice that you have in your cupboard that you think would add some pizazz!)
4. Repeat these same steps for the second large layer.
5. Bake at 400 degrees for 35-40 minutes or until the cheese begins to bubble and turn golden brown on top!

....If you are a meat lover, add a layer (or two) of cooked Italian sausage to the dish!

Sprinkle Parmesan cheese on top and serve with pasta (optional--you don't really need it!), salad & WINE, of course! Enjoy! <3