Ratatouille - cooking recipe

Ingredients

3 Tbsp. olive oil
2 onions, chopped
2 large garlic cloves, crushed through a press
1 medium eggplant (1 to 1 1/4 lb.), cut into 1-inch dice
1 medium green bell pepper, cut into 1-inch squares
1 medium red bell pepper, cut into 1-inch squares
6 medium zucchini, diced
3 medium tomatoes, chopped or 1 (14 oz.) can whole peeled tomatoes, drained and chopped
1/2 c. chopped parsley
1/4 c. chopped fresh basil
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 Tbsp. tomato paste
1 c. shredded Cheddar, Gruyere or Fontina cheese

Preparation

In 4 or 5-quart Dutch oven or large pot, heat oil until hot. Add onions, garlic, eggplant and peppers and cook over medium heat, stirring often until onions are crisp-tender, about 5 minutes.
Stir in zucchini, tomatoes, parsley and basil.
Heat to boiling.
Reduce heat to medium, cover and cook 15 minutes. Remove cover and stir in seasoned salt and pepper.
Continue cooking, uncovered, 10 minutes longer.
Stir in tomato paste. Serve as is or over hot cooked rice.
Top each serving with a sprinkling of shredded cheese.