Eggplant Ratatouille - cooking recipe

Ingredients

2 medium size eggplant, cut into 1/2-inch slices
2 large tomatoes, sliced
1 onion, sliced large
1 large clove garlic, minced
1/4 c. olive oil or other
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. vinegar

Preparation

Put
vegetables
in layers; let the tomatoes be on top. Pour the oil over.
Sprinkle Parmesan over the top.
Place in oven at 350\u00b0
for
45 minutes.
Good with meat or any kind of salad.