Ratatouille Nicoise - cooking recipe

Ingredients

1 eggplant
1 zucchini
28 oz. can whole tomatoes
1 onion
1 clove garlic
1 bay leaf
1 Tbsp. chopped parsley
1/4 c. olive oil
salt and pepper
1/2 c. freshly grated Parmesan cheese

Preparation

Peel and cube eggplant.
Cube zucchini.
Cook eggplant and zucchini 10 minutes in boiling water; drain.
Chop tomatoes.
Chop onion and brown in oil.
Add eggplant, zucchini, tomatoes, crushed garlic, parsley, bay leaf and salt and pepper.
Cook 20 minutes. Place in shallow baking dish and sprinkle with cheese.
Brown in oven.
Serve with French bread.