Ratatouille - cooking recipe

Ingredients

1 large eggplant, peeled and chopped
1 large zucchini, chopped
1 large yellow squash, chopped
1 large onion, chopped
4 large tomatoes, peeled and chopped
1 red pepper, chopped
4 large cloves garlic, sliced
2 tsp. salt
pepper to taste
1/4 c. light olive oil
1 small can chick peas
Parmesan cheese (for garnish)

Preparation

Peel eggplant and chop with zucchini and yellow squash.
Cook in a 5-quart pot, using 1 inch of salted water (5 to 8 minutes, until just tender).
Drain in colander.
Put oil in pot and return eggplant, squash and all other ingredients.
Simmer for 10 minutes.
Serve as a side dish or over rice.
Can add Parmesan as garnish.