Crepes Farcies Provencale Recipe

Preheat the oven to 350° F.

In a large skillet, saute the eggplant in ½ cup olive oil until browned. Remove to a bowl. Saute the zucchini in the remaining oil until browned. Add the onions, peppers, and tomatoes to the skillet and simmer until the juices have evaporated. Season with basil, oregano, parsley, garlic, salt, and pepper. Return eggplant to the skillet mixture and cook 5 minutes, or until tender.

Line each crepe with a slice of prosciutto and fill with vegetable mixture. Roll and arrange in an ovenproof baking dish. Drizzle with butter and sprinkle with the cheese. Reheat.

Can be prepared for baking the day before.