Zucchini and Eggplant Bake

5 cups peeled and coarsely chopped eggplant (about 1 medium)

4 c ups thinly sliced zucchini (about 3 medium)

2 cups coarsely chopped red sweet peppers (about 3 medium)

1 cup coarsely chopped onion (about 1 large)

2 cloves garlic, minced

1/2 tsp salt

1/4 teaspoon ground black pepper

3 tablespoons olive oil

4 eggs, lightly beaten

1/2 cup light mayonnaise

2 cups shredded mozzarella cheese (8oz)

1 cup grated Pecorino-Romano cheese (4oz)

12 rich round crackers, crushed (about 2/3) crushed (such as Ritz or Townhouse)
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Preheat oven to 350 degrees (F).  Grease a 3-quart rectangular baking dish; set aside.  In an extra-large skillet cook eggplant, zucchini, sweet peppers, onion, garlic, salt, and black pepper in hot oil over medium-high heat for 10-15 minutes or until vegetables are tender, stirring occasionally.

Meanwhile, in an extra-large bowl combine eggs and mayonnaise.  Stir in 1 cup of the mozzarella cheese and the Pecorino-Romano cheese.  Stir in cooked vegetables.  Transfer vegetable mixture to the prepared baking dish.  Sprinkle with the remaining 1 cup mozzarella cheese and crushed crackers.

Bake uncovered for 20 - 25 minutes or until top is lightly browned and a knife inserted near center comes out clean.  Let stand 10 minutes before serving.