Garden Eggplant Pizza

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• 1 large eggplant, peeled
• 1 medium tomato 
• 1 red bell pepper
• 1 onion 
• 1 small zucchini 
• 3 tablespoons olive oil, divided
• 1 (16-ounce) package prebaked Italian pizza crust
• 2 cups (8 ounces) shredded mozzarella cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender.
2. Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.
3. Bake at 425° for 10 minutes or until golden.
4. Note: For testing purposes only, we used a Boboli pizza crust.