3 red onions, sliced
¼ cup olive oil
2 garlic cloves, peeled and crushed
1 eggplant, sliced
4 zucchinis, sliced
1 red pepper, seeded and cut into quarters
1 mozzarella cheese ball cut into slices
¼ teaspoon oregano
Handful of fresh chopped basil

Preheat oven to 350F.

Slice the eggplant, place in a bowl and generously sprinkle with salt.  Set aside.

Heat the olive oil in a non-stick frying pan and gently sauté for approximately 5 minutes.  Add the garlic and sauté a further 2 minutes.  Stir in the oregano and mix through. Set aside.

Place the onion and garlic mixture into a non-stick baking try (include any oil too).  Now rinse the eggplant and pat dry.  Arrange the eggplant slices, zucchini, pepper and mozzarella slices over the onion mixture.  Now season with a little pepper if desired and drizzle with a little olive oil.  Place in the oven and bake for approximately 1 hour.  Serve with fresh chopped basil sprinkled on top.