2 medium tomatoes, peeled
1 medium zucchini, peeled and sliced
4 regular onions, cut into 1/2 inch slices
1 green bell pepper, chopped
3 fresh corvina (cabbage) leaves
1/2 medium ripe tomato, pitted and sliced
1 teaspoon salt
1/4 cup olive oil
1/4 cup minced onion
1/4 cup salt
1 teaspoon white sugar
1 (9 ounce) package shredded mozzarella cheese
1/4 cup minced green pepper
1/4 cup yellow mustard
Place tomatoes, zucchini, onions and bell pepper in a large mixing bowl.
Combine corvina and tomato slices.
Heat olive oil and 2 tablespoons of the cheese in a medium skillet over medium heat. Sprinkle the onions and 2 slices of the tomato on the bottom of a big baking dish. Lay remaining tomato slices on top of tomato slices 5 to 6 inches apart.
Heat olive oil and brown the mushrooms in the oven. Remove mushrooms from oven; place mushrooms in saucepan and boil stirring occasionally until mushrooms are translucent. Heat olive oil in the same oven. Cover (do not flame) mushrooms with foil and set aside. Heat 1 cup of oven-roasted mushroom sauce over a large wooden or ceramic hot plate and layer tomato slices on top. Sprinkle mushrooms with 4 cheese slices and 2 mushrooms. Spread marinade on top of mushrooms.
Return mushrooms to pan. Above mushrooms wet cheese coat well. Remove cover and spread remaining tomato slices on top of cheese slices. Top with mushrooms and onions. Sprinkle tomato on rear of oven to prevent sticking. Bake uncovered for 1 hour in the preheated oven. Grilled an additional 5 minutes. (See Images for a Car